Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini
Friday sundown in Tel Aviv means a table groaning under the weight of mezze, drinks flowing, and the unmistakable smell of smoke in the salty sea air. Growing up, the start of the weekend always meant fire, and I designed these Fire-Scorched Prawns to capture that exact memory. I vividly remember standing by the grill with my father, stealing the first charred bite before it even hit the serving platter. This recipe is an absolute flavor bomb and deeply special to me because it bridges my childhood home with my London kitchen. We char the prawns at blistering heat to lock in a sticky, sweet-sour pomegranate molasses and Urfa chili glaze. Then, they are laid over a fluffy, herbaceous cloud of green tahini. Ice water is the absolute secret to that velvet texture! The preserved lemon and pistachio crunch on top is non-negotiable; it brings every texture on the plate to vibrant life. If you cannot find Urfa chili, a pinch of smoked paprika mixed with Aleppo pepper works beautifully as a substitution. And please, do not hold back on the fresh herbs! Generosity is the secret ingredient here. Grab some warm pita and dig in.
Featured Recipe
Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini
Friday sundown in Tel Aviv means a table laden with mezze, drinks flowing, and the smell of smoke in the air. These prawns are an absolute flavor bomb—charred at blistering heat to lock in a sweet-sour pomegranate molasses glaze, then laid over a fluffy, herbaceous cloud of ice-whipped green tahini. The preserved lemon and pistachio crunch on top is non-negotiable; it brings every texture on the plate to life.
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Timeline
Ingredients
- 1 lb large prawns, peeled and deveined, tails on(Pat them completely dry so they sear instead of steam)
- 2 tbsp pomegranate molasses(Look for 100% pomegranate, no added sugar)
- 3 tbsp extra-virgin olive oil(Divided (1 tbsp for prawns, 2 tbsp for salsa))
- 1 tsp Urfa Biber(Or substitute Aleppo pepper for a milder, fruitier heat)
- 2 cloves garlic, microplaned
- 1/2 cup raw tahini paste(Use a high-quality, runny brand)
- 1/3 cup ice water(Crucial for fluffy tahini)
- 2 tbsp fresh lemon juice (for tahini)
- 1 tbsp fresh lemon juice (for salsa)
- 1/2 cup fresh cilantro, packed(Leaves and tender stems)
- 1/2 cup fresh flat-leaf parsley, packed(Leaves and tender stems)
- 1/2 tsp kosher salt(Plus more to taste)
- 2 celery stalks, finely diced
- 1/4 cup roasted pistachios, roughly chopped
- 1 tbsp preserved lemon rind, finely minced(Rinse before mincing to remove excess salt)
Instructions
- 1
Let's start by building the texture. In a small bowl, mix together 2 celery stalks, finely diced, 1/4 cup roasted pistachios, roughly chopped, 1 tbsp preserved lemon rind, finely minced, 2 tbsp extra-virgin olive oil, and 1 tbsp fresh lemon juice (for salsa). This crunch salsa cuts right through the richness of the tahini. Set aside to let the preserved lemon work its magic.
5 min
Tip: Mince the preserved lemon very finely so it distributes evenly without overpowering any single bite.
- 2
Next, the base. In a food processor or blender, combine 1/2 cup raw tahini paste, 2 tbsp fresh lemon juice (for tahini), 1/2 cup fresh cilantro, packed, 1/2 cup fresh flat-leaf parsley, packed, and 1/2 tsp kosher salt. With the machine running, slowly stream in 1/3 cup ice water. The shock of the cold water is what whips the tahini into a pale, velvet cloud. Blend until completely smooth and bright green.
5 min
Tip: If your tahini seizes and looks grainy, don't panic! Just keep adding ice water a tablespoon at a time until it magically fluffs up.
- 3
In a mixing bowl, toss 1 lb large prawns, peeled and deveined, tails on with 2 tbsp pomegranate molasses, 1 tbsp extra-virgin olive oil, 1 tsp Urfa Biber, and 2 cloves garlic, microplaned. The pomegranate molasses has enough natural sugars that it will caramelize beautifully the second it hits the pan.
3 min
Tip: Make sure your prawns are completely dry before tossing them in the marinade.
- 4
Place a large, heavy cast-iron skillet over high heat. Let it sit there until fiercely hot and just beginning to smoke. We want a deep, aggressive sear, not a gentle sauté.
4 min
Tip: Open a window or turn on your vent hood! High-heat charring requires good ventilation.
- 5
Carefully lay the marinated prawns into the dry, smoking skillet in a single layer. Let them scorch undisturbed for exactly 2 minutes until a dark, sticky crust forms. Flip them, give them another 1 to 2 minutes on the other side, then instantly remove from the heat so they stay tender and snappy inside.
4 min
Tip: Do not crowd the pan. If your skillet isn't large enough, sear the prawns in two batches.
- 6
To serve, spread the vibrant green tahini across a beautiful wide plate, using the back of a spoon to create deep swoops. Tumble the blistering hot prawns right into the center, and spoon the bright, crunchy pistachio-celery salsa generously over the top. Serve immediately while the temperature contrast is at its peak!
2 min
Tip: I like to leave a few tails sticking up for drama on the plate.
Chef's Notes
I always insist on using raw tahini paste from a Middle Eastern market—the grocery store stuff is often bitter and chalky. And please, do not skip the ice water! It is the secret to everything I do with tahini. Prawns cook incredibly fast, so have your plate swiped with tahini before the prawns even hit the pan.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.