Meygoo polo

Serves 6

Ingredients:
1kg Prawns  (fresh, medium size)
300 g Sultanas
1 Onion  (medium size)
500 g Basmati rice
3tbsp Sunflower Oil
100g Butter
½ tsp Turmeric
Saffron Optional
1 tbsp Salt

Meygoo polo, Rice with Prawns میگو پلو

Preparation:
1. Clean the prawns, take off the head, tail and scales. Wash them thoroughly and leave on kitchen towel to dry.
2. Wash the sultanas and soak them in water for a good 30 minutes.
3. Wash the rice in plenty of cold water repeatedly until the water remains reasonably clear.
4. Peel and chop the onion.
5. If you are using saffron, put a few strands in a pestle with a tsp of granulated sugar and grind to a fine powder. Put it in a cup and quarter-fill the cup with boiling water. Leave to brew for a few minutes


Cooking:
1. Take a medium size saucepan, big enough to take all the ingredients allowing for the volume of the cooked rice. Half-fill it with water and add ¾ of the salt. Bring it to boil and add the washed rice. Leave it to come to boil and stir once, gently with a serving/wooden spoon. When the rice starts rising to the top in waves pour into a sieve.
2. Fry the chopped onion in two tbsp of oil. Stir in the turmeric. When golden brown add the sultanas and fry for a couple of minutes. Add the prawns and stir for about one minute and take off the heat. Add the saffron, if using, and mix and season to taste.
3. Rinse the saucepan and put it back on the stove. Put the remaining oil and 25 g of the butter in. When the butter is dissolved, spoon a layer of the par-cooked rice in to cover the bottom of the pan. Spoon in a layer of the prawn mixture. Continue ending with a layer of the prawn mix. Cut the butter into small pieces and dot over the rice. Wrap the lid in a damp tea towel and put firmly on the pan. Reduce the heat to low and allow the rice to steam in the residual moisture for about 20 to 30 minutes.
4. When the rice is fluffy and tender, dip the bottom of the pan in cold water and dish out the rice. You should end up with a layer of deliciously crispy rice at the bottom which should come away from the pan quite easily.