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Bejewelled rice with Prawns


3 tbsp olive oil 6 cardamom pods 2 bay leaves 1 cinnamon stick 200g basmati rice, rinsed and drained 400ml chicken stock or vegetable stock 4tbsp pomegranate seeds 225g prawns Small pinch of saffron 2tsp cumin seeds 100g toasted flaked almonds 150g chopped onions Pinch of salt Green salad, to serve


‚ÄčOn a medium heat, fry off all of the spices (cardamom pods, bay leaves, cinnamon stick) in one tablespoon of oil for approximately two minutes, and then add the rice and toast (cook in the frying pan) for a further two minutes.

Add the stock and bring the mixture to a boil before covering it with a tight fitting lid, and then turn the heat down to a low simmer to cook for 10 minutes.


Stir in the pomegranate seeds and the prawns and cook for a further five minutes.


Add the saffron to a small splash of boiling water and scatter it on top of the cooking mixture. Cover the pot again, turn off the heat and let it sit for five minutes.


Meanwhile, over a medium heat, fry the cumin seeds with the onions and a pinch of salt in the remaining oil until they turn golden. Add the almonds to this mixture then turn off the heat.


To serve, carefully toss the onion mixture into the rice and serve alongside a green salad.

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