Four dishes by Anissa Helou
Soak Prep Cook Serves Overnight 1 hr 1 hr 10 min 4
200g dried cannellini beans, soaked overnight in water with ½ tsp bicarbonate of soda 100g unsalted butter 4 garlic cloves, peeled and crushed to a fine paste
½ tsp ground turmeric 200g fresh dill, fronds only, chopped
1 good pinch saffron Salt and finely ground black pepper
Drain and rinse the beans. Peel them one by one by nicking one corner to break the skin before peeling or squeezing it off.
Melt the butter in a large, deep frying pan over a medium heat. Add the garlic and, when it starts sizzling and is fragrant, stir in the turmeric.
Add the beans and three-quarters of the dill and saute for a minute or two. Add 500ml water and the saffron, and bring to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
Add the remaining dill and continue simmering for about 15 minutes, until the beans are tender. Uncover the pan and reduce the sauce if it is still too thin. Season to taste.
Make four shallow depressions in the beans, break an egg into each one and season. Cook until the eggs are done to your liking and serve hot. Prep Cook Serves 30 min 30 min 4-6
400g basmati rice, soaked in 2 litres water with 1 tbsp salt for 30 minutes
60g unsalted butter 1kg sustainably sourced raw king prawns, peeled and rinsed
100ml extra-virgin olive oil
3 medium onions (about 450g in total), peeled and finely chopped
3 curry leaves
1 tsp ground turmeric 2 tsp b’zar (Arabian spice mix)
1 tbsp ground dried limes
3-4 whole cloves 2 medium tomatoes (about 200g in total), diced into small cubes 3 tbsp tomato paste A few sprigs flat-leaf parsley, most of the stems discarded, then finely chopped
A few sprigs coriander, most of the stems discarded, then finely chopped
3 garlic cloves, peeled and crushed to a fine paste
Soak the rice and set aside. Meanwhile, saute the prawns in the butter in a frying pan over a medium heat for two minutes, then set aside.
Saute the onions in the olive oil in a large pot over a medium heat for about five minutes, until golden, then add the rest of the ingredients and stir for a minute or so.
Add 500ml water and bring to a boil. Drain the rice, add to the pan, salt to taste, then turn the heat down and simmer for 10 minutes. Arrange the prawns over the rice, wrap the lid with a clean kitchen towel and replace over the pot. Steam the rice and prawns for 10 more minutes.
Stir the prawns into the rice and fluff with a fork, transfer to a serving plate and serve hot.
The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide