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.
Frequently Asked Questions
How long does Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini take to make?
Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini takes about 21 minutes total. That includes 15 minutes of prep and 6 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini?
The main ingredients are: large prawns, peeled and deveined, tails on, pomegranate molasses, extra-virgin olive oil, Urfa Biber, garlic, microplaned, raw tahini paste, ice water, fresh lemon juice (for tahini), fresh lemon juice (for salsa), fresh cilantro, packed, fresh flat-leaf parsley, packed, kosher salt, celery stalks, finely diced, roasted pistachios, roughly chopped, preserved lemon rind, finely minced.
What type of meal is Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini?
Fire-Scorched Prawns with Urfa-Pomegranate Glaze over Velvet Green Tahini is categorized as: snack, appetizer.
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