Saffron Rice with Lobster Crabs

Ingredients

• 150 g Basmati rice
• salt, freshly ground pepper
• 1 vegetable onion
• 1 walnut-sized piece ginger
• 1-2 garlic cloves
• 12 raw lobster crabs (with shells)
• 6 tbsp oil
• zest of one lime
• 1 packet saffron strands
• turmeric
• lime juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook basmati rice according to instructions in lightly salted water.

2. 2.

   Peel and slice the vegetable onion into strips. Peel ginger and dice very finely. Peel garlic cloves. Separate lobster crabs from shells except for tail ends. Score the back slightly and remove the gut. Rinse lobster crabs and pat dry.

3. 3.

   Heat oil in a large pan. Sauté lobster crabs, onions, and ginger for 5-6 minutes. Add garlic. Stir in lime zest, saffron, and turmeric. Add rice to the pan and mix everything together. Season with salt, pepper, and lime juice. Let the rice simmer on low heat for 5-10 minutes. Sprinkle with coriander leaves before serving.