The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Golden seafood pilav


You'll need

250 gm (1¼ cups) long-grain or basmati rice 500 ml (2 cups) chicken stock 30 ml olive oil 1 large shallot, finely diced 15 strands saffron ½ tsp ground fennel seeds Pinch sea salt 12 mussels, scrubbed and bearded 6 red mullet fillets, halved crosswise 6 raw king prawns, split and cleaned Generous pinch freshly ground black pepper 1 large vine-ripened tomato, seeded and diced 2 tbsp each chopped dill and mint leaves 50 gm butter

Method

  • 01
  • Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
  • 02
  • Bring the stock to the boil, then lower the heat and keep at a simmer.
  • 03
  • Heat the oil in a heavy-based saucepan. Add the shallot, saffron and fennel and sauté over a low–medium heat until the shallot softens. Gently stir in the rice, so that all the grains are coated with the oil. Pour on the simmering stock and season lightly with salt. Stir, bring to the boil, then cover with a tight-fitting lid and cook over a very low heat for 10 minutes.
  • 04
  • Remove the lid and add the mussels, pushing them down into the rice. Distribute the fish and prawns evenly over and between the mussels. Season lightly with salt, then add the pepper, scatter on the tomatoes and herbs, and dot with pieces of butter.
  • 05
  • Replace the lid and steam for 5 minutes. Remove the pan from the heat, then slide a clean, folded tea towel under the lid and leave it for 10 minutes.
  • 06
  • To serve, tip the rice onto a serving platter. Stir gently so that the seafood and herbs are evenly distributed.

This dish makes a luxurious main course, the ground fennel and fresh mint giving it a distinctive Turkish edge. Serve with hot red pepper paste. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×