Cockles and dill rice | Marine Stewardship Council
This recipe from Zainab Pirzada uses MSC certified cockles but could also be substituted for certified sustainable prawns.
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Cooking tools:
- Colander
- Saucepan
- Baking dish
- Stove
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving platter
Ingredients
- 14oz (400g) basmati rice
- 4 tbsp vegetable oil
- 2 onions, finely sliced
- 6 garlic cloves
- 1.5oz (40g) ginger
- 6 green finger chillies
- 1 tbsp salt
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1kg raw cockles (in their shells), rinsed
- Large bunch dill, chopped
- ½ lemon, finely sliced into wheels
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