Prawns with Persian split pea sauce is a seafood version of the classic Persian dish, khoresh-e gheymeh, in which lamb is braised in a rich sauce with yellow split peas. For me that dish is really all about the delicious sauce, which I love with chicken, seafood, or even on its own over steamed rice for a vegetarian meal. Taking the pan off the heat as soon as you add the prawns is the best way to ensure they remain succulent – a few minutes submerged in the hot thick sauce is all they need to cook through if they are at room temperature when they’re added. Dried black limes (also called Omani limes) are a classic Persian ingredient and I love the complex sour note they give to this dish. Skip the fried potato topping if you like, though it is delicious, and serve a chopped salad or platter of fresh herbs (called sabzi khordan in Farsi, see video). Some thick natural yoghurt, with or without cucumber, is a great addition too. Dried black limes and premium Persian saffron are available online from Saffron & More.
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