Delicious UK - (10)October 2020

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MONTH

Secrets from

the delicious.

test kitchen

Traditionally baked in a clay

pot,thisfabulous coastal

Palestiniandish is an example

ofhowa fewspices can lift

a recipefrom ordinary to

extraordinary. The base is

a combination of garlic, dill

andspicygreen chilli – add

twoforeven more of a kick.

106 deliciousmagazine.co.uk

Spicyprawn tomato stew

(zibdiyitgambari)

SERVES4.HANDS-ON TIME 25 MIN

EASY

SWAPS

If you’re vegetarian/vegan,

add roasted aubergine

instead of the prawns.

• 3 garliccloves, roughly chopped


• 1 greenchilli, roughly chopped


• Smallbunch fresh dill, roughly
  chopped


• 2 tbspolive oil


• 1 onion,finely chopped


• 1 redpepper, finely chopped


• 4 ripetomatoes, finely chopped


• 1½tspground cumin


• ½tspground allspice


• 2 cardamom pods, bashed open
  witha rolling pin or the side
  ofa knife


• 2 tbsptomato purée


• 450graw peeled king prawns


• Juice ½ lemon


• 15g toasted pine nuts


• Brown rice to serve

USEFUL TO HAVE

• Pestle and mortar or mini
  processor

1 Blend the garlic, chilli and most

of the dill to a paste with a pestle

and mortar or in a mini processor, RECIPE,

STYLING

AND

PHOTO

GRAPH:

JOHN

GREGORY-SMITH

adding a good pinch of salt and

freshly ground pepper.

2 Heat the oil in a pan (one with

a lid) over a medium heat. Add the

onion and pepper to the pan and

cook, stirring occasionally, for

6-8 minutes until golden and soft.

Add the garlic/chilli paste and

stir-fry for 10 seconds until it

begins to smell fragrant.

3 Add the tomatoes to the pan and

cook, stirring occasionally, for 3-5

minutes until they’ve broken down.

Next add the spices, tomato purée

and 100ml of just-boiled water from

the kettle, then mix well. Cover the

pan, turn the heat to low and cook

for 5 minutes to allow all the

flavours to develop.

4 Turn up the heat to medium-low

and tip the prawns into the pan,

stirring them in. Cover again, then

cook for 3-4 minutes until they’re

pink and cooked through. Squeeze

in the lemon juice, stir and check

the seasoning. Scatter over the pine

nuts and the remaining dill and

serve immediately with brown rice.

PER SERVING 202kcals, 9.3g fat

(1.2g saturated), 22.1g protein,

6.2g carbs (5.3g sugars), 0.6g salt,

2.6g fibre

For more ways to use ground

allspice, see Loose Ends

Try this

at home...