- 600g prawns
- 350g proper butter
- a very big handful each of: coriander, parsley & chives
- a small handful of fenugreek (or 1/3rd of a bag of each if using dried herbs) *
- Pinch of saffron, ground and steeped in boiling water *
- 2-3 slices wholemeal pitta bread *
- Black pepper and lemon to garnish
- Olive oil *
Saffron Potted Shrimps
In truth the Persians aren’t a particularly fishy bunch (no matter what the Pentagon says), and so this recipe really is a fusion of ideas. Potted shrimps are, of course, an Olde Englishe concepte, devised to keep these dainty little morsels fresher for longer. The blend of fish with butter, saffron and luscious herbs make this a dish fit for shahs aswell as fisherfolk.
Cheating is permissable – using Persepolis dried herbs instead of fresh is okay, and substituting prawns for shrimps will probably be more or less essential, as the real thing is hard to find. You can make this up to four days beforehand.
You will need:
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