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Honey, mustard prawns and spiced rice with loumi (dried limes)

June 28, 2019

skillet with rice and honey mustard prawns with ingredients coriander and loumi

I’ve lived in Dubai for nearly two decades and have welcomed countless visitors over the years. There’s a mind boggling choice of places to eat out but until recent years the only place to try local cuisine was at the Sheikh Mohammed Centre for Cultural Understanding or in the home of an Emirati. Gladly, over recent years, a few restaurants have opened that serve recipes traditional to the Emirates. When on a Frying Pan Adventures food tour recently I sat by the creek and tucked into a communal dish of machboos at Al Fanar.  Fragrant rice is studded with whole spices and chilli, dried limes or loumi with other ingredients stirred through; this can be chicken, prawns or even potato and hard-boiled eggs.

This recipe claims machboos as a very distant relation. I’ve added a honey-mustard sauce that coats the prawns and can be made ahead of time. It’s very good-natured so perfect for feeding a crowd.

No surprise that finding good ingredients is key to this dish. Raw honey is a must for taste and health (of us and the bees). Buy from your local beekeeper or someone with a direct connection with them (Balqees in the UAE who have cooperatives of beekeeper).  I use Maille Dijon mustard for balance and silkiness so that it adds warmth and spice without overwhelming.  Although a big French brand, Maille has been making mustards and vinegar (which is the base of good mustard) in an artisanal way for 260 years – and continue to do so today.  They use high quality GMO-free mustard seeds from Burgundy in France and Canada with a focus on traceability.

Get the best prawns you can – reduce the quantity if they are expensive rather than going for cheap, frozen ones which have a devastating impact on the environment and people. Dried limes can be found in most Middle Eastern shops – use the light ones (not the black ones) for this recipe.

 

 

Honey mustard prawns and spiced rice with loumi

  • Servings: 4
  • Difficulty: easy
  • Print

A spiced rice with flavours from the Middle East and Europe. Put in the centre of the table when feeding a crowd or for a casual family supper.

Ingredients

  • 4 large or 12 cherry tomatoes
  • 4 tablespoons honey
  • 4 tablespoons Maille Dijon mustard
  • 1 teaspoon sea salt
  • 50g plus 1 large knob butter
  • 200 – 250g large prawns
  • 2 cloves garlic, crushed
  • 1 red chilli, sliced finely
  • 50g butter
  • 1 large onion, sliced finely
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 5 cardamom pods
  • 2 green chillies*
  • 1 tablespoon tomato purée
  • 3 dried limes (loumi)*
  • 300g rice (filled to the 400ml level of a measuring jug)
  • 800ml vegetable stock or water
  • small bunch fresh coriander, roughly chopped

Directions

  1. Cut large tomatoes into 8 segments or cherry tomatoes into halves, place on a baking sheet and roast in oven preheated to 180C for 15-20 minutes until very soft but not browned.
  2. Combine the honey and mustard together in a small bowl. Melt the knob of butter and saute the prawns in a deep frying pan until just cooked adding the sliced red chilli and 1 clove of crushed garlic just before the end. Stir in the honey-mustard mixture and take off the heat.
  3. Heat 50g butter in a large saucepan (a cast iron casserole is ideal). Add the onion and cook gently, stirring now and then, until it is soft and translucent. Stir in the other clove of garlic and cook until you smell the aroma. Add the turmeric, cumin and chilli powder and stir again. Put in the tomato puree and cook very gently for about 3 minutes before putting in the cardamom pods and green chillies. Poke a couple of holes in the limes with a skewer and put them in the pot.
  4. Stir the rice into the pan making sure it is coated in the spice mixture. Pour in the stock or water and bring to the boil then turn down the heat, put on a tight fitting lid and simmer on a very low heat for 15 minutes.
  5. When the rice is cooked and has absorbed all the water, stir in the roast tomatoes. Gently reheat the prawns in the sauce. With a slotted spoon transfer the prawns into the rice along with 2-3 tablespoons of sauce. Keep the rest of the sauce for people to add extra if they want to. Serve in the pan or tip it all into a large serving dish, sprinkle with fresh coriander and dig in.

*The green chillies are optional depending on how spicy you like your food. If you cannot find loumi (dried limes) add some long strips of lime zest (white pith removed) or a teaspoon of finely chopped preserved lemon. You’ll get the citrus notes but different flavours. For a big gathering you can easily double the recipe.

skillet with rice and honey mustard prawns with ingredients coriander and loumi

 

skillet with rice and honey mustard prawns with ingredients coriander and loumi

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This recipe was commissioned by Maille, and, as I have always used their mustard, this was a pleasure. I only write about things that I genuinely cook with or endorse.  All opinions my own.

4 Comments leave one →
  1. June 29, 2019 3:55 pm

    Oh Sally, you know this is right up my savoury street. I adore everything about it. I can’t say I’ve seen the pale loomi but no doubt it is because I haven’t looked for them. Must add to my shopping list as I definitely fancy this sometime very soon! Oh, and I loved your video!

    • July 3, 2019 6:37 pm

      Thanks Kellie, I haven’t used the dark ones actually. Wish I’d brought some with me. My daughter in Edinburgh wanted some too.

  2. July 6, 2019 11:19 pm

    I’m in the Channel Islands where were are blessed to have a home based on the foresight of Simon’s grandparents who retired here in the 1960s. We recently took a ferry to France and on my shopping list was Maille mustards. The whole-grained and Dijon both feature in many of my salad dressings. Also great in sandwiches. They are the best! Your prawns look fabulous, Sally!

    • July 7, 2019 5:06 pm

      Oh Stacy, I love the Channel Islands. I visited Guernsey as a child and it was the first time I’d ever left mainland Britain. The whole experience is etched on my memory including visiting the fish market and seeing live lobsters.

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