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Iranian Prawn Pollou

What's The Big Idea?

Tasty all-in-one meal of prawns, rice and egg. Pollous (or pollos, pollows, etc) are very common in Persian cooking, and there are many versions with chicken, minced meat and/or vegetables, but we like this prawn one. Serve with a green salad - simple!

Shopping List

Here's the list of what you need:

  • 500g basmati or long-grain rice
  • 500g large prawns (shrimp)
  • 2 tablespoons tomato pureé
  • 100g butter
  • 1 tablespoon plain flour
  • 1 tablespoon curry paste or powder of your choice
  • Salt and black pepper
  • 4 hard-boiled eggs, shelled and chopped
  • 75g fresh parsley, chopped

What To Do

  • Cook the rice in boiling water until just cooked. Drain, and set aside
  • Clean, shell and devein the prawns. Put them in a saucepan with a pinch of salt and enough hot water to cover them
  • Cook over a medium heat for about 10 minutes
  • Set the prawns aside, but reserve the water they were cooked in. Stir the tomato pureé into this liquid
  • In a separate saucepan, melt the butter. Add the flour and cook over a medium heat for about 5 minutes
  • Slowly stir the tomato pureé mixture into the butter
  • Add the curry powder or paste, season with salt and black pepper, and cook for another 2-3 minutes
  • Mix together the rice, prawns, hard-boiled eggs and about half the parsley
  • Arrange on a large serving dish. Pour over the sauce, and sprinkle with the remaining parsley

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