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  • Writer's pictureCeline

Saffron Shrimp with Barberries

A fragrant rice dish served with saffron shrimp, topped with deep fried onions and barberries

Served with pilav (rice) and yoghurt. Can be made with beef/lamb pieces too. Inspired by delicious meals in the Gulf.


  • 2 packs Prawns

  • 1 tbsp Saffron water

  • 30g Barberries

  • 2 Onions

  • 1 tbsp Fresh Parsley

  • 1 tbsp Lemon juice


Cut the onions finely and deep fry in oil.

Make the saffron water (grind the saffron threads with sugar and leave to rest

with 1 tbsp of hot water for 10 mins)

In butter and oil, sauté the barberries for a minute. Add in the shrimp and fry

for a few mins, then add in the saffron water mixed in with 2 more tbsp water.

Season and add lemon juice (and a bit of sugar)

Serve with rice, fried onions, and parsley on top.

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