Saffron Rice with Prawns
Cook basmati in a pot of boiling salted water according to package directions.
Peel onion and cut into strips. Peel ginger and finely chop. Peel garlic. Peel prawns to the tail, devein, rinse and pat dry.
Heat oil in a large skillet. Saute prawns, onions and ginger in the skillet for 5-6 minutes. Squeeze garlic through a garlic press into the skillet and mix. Add lime zest, saffron and turmeric to the skillet and stir. Add rice to the skillet, mix and season with salt, pepper and lime juice. Simmer over low heat for 5-10 minutes. Serve garnished with cilantro.