1 Clean the prawns, rinse well
under cold running water.

2 Fry the onion in oil. Add the prawns and fry a little more. Crush the saffron in a mortar and dissolve it in 2 spoonfuls of hot water.

3 Boil the water with salt in a generously-sized saucepan. Pour the rice gently into the boiling water, add 1 spoonful of oil. Stir once and boil at a high temperature until the rice grains break the surface of the water. Once the rice has par boiled, it should be poured into the sieve, after the saucepan has been removed from the hotplate. Pour some lukewarm water into the saucepan, and then pour it over the rice that is in the sieve. Do not let it stand for more than 2 to 3 minutes. Now heat 2 spoonfuls of oil in another saucepan. Pour half the rice into it and add the prawn mixture on top. Pour the rest of the rice on top of the prawns. Shape this second helping of rice into a cone. Keep the saucepan at a constant temperature for 5 minutes. Then pour over 5 dl of boiling water. Wrap a clean tea towel around the saucepan lid and cover the saucepan. Reduce the heat and let the rice simmer for 45 minutes. The tea towel will prevent evaporated water from returning
to the saucepan.

4 When the rice is ready, heat a little oil in a frying pan. Brief roast the raisins and walnuts. Do not scorch the raisins. Pour the raisins and walnuts over the rice. Mix gently with a spatula. The rice should be grainy and not sticky. Transfer to a platter and serve. The fried rice at the bottom may be used as starter.