Enter our US/CA giveaway to win one of three copies Persiana Easy by Sabrina Ghayour. Please note the author's EVENTS to see if she will be in your area. This title will be featured in our EYB Cookbook Club in November. 

Sabrina Ghayour has written a total of eight cookbooks beginning with Persiana: Recipes from the Middle East & Beyond in 2014. Persiana Easy is her most recent, and number eight, that delivers a brand new collection of inspiring recipes each carefully designed to be as easy as possible. Every recipe here balances irresistible Middle Eastern flavours with accessible cooking. From midweek meals and traybakes to pastries and sweet treats, this collection features easy recipes to delight your family and friends, time and again.

There are six online recipes available to try now which includes the recipe below which the publisher has shared with our Members.

Creamy prawn orzo - Serves 2
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This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the freezer for emergencies: frozen raw peeled prawns. It really takes no time at all to throw together and works especially well with orzo, but you can use any pasta you like

  • 200g (7oz) orzo pasta
  • olive oil, for frying
  • 3 fat garlic cloves, thinly sliced
  • 2 tablespoons tomato purée
  • 1 teaspoon pul biber chilli flakes
  • ½ teaspoon ground turmeric
  • 200g (7oz) frozen raw peeled prawns, defrosted, or 170g (6oz) fresh
  • 75ml (5 tablespoons) double cream
  • Maldon sea salt flakes and freshly ground black pepper

Cook the orzo in a large saucepan of salted boiling water according to the packet instructions.

Meanwhile, place a frying pan over a medium-high heat, drizzle in some olive oil and cook the garlic until translucent. Stir in the tomato purée, pul biber, turmeric and a good amount of salt and pepper and cook for a few minutes.

Once the orzo is cooked, drain, reserving some of the cooking water.
Add the prawns to the tomato mixture and stir to coat, then add the cream and stir well before adding the orzo and giving everything a really good mix. Add enough of the reserved pasta water to make the sauce your desired consistency. Check and adjust the seasoning if desired, stir again and cook until the prawns turn pink and are cooked through.
Serve immediately. This needs no other accompaniment.

Special thanks to the publisher for providing three copies of this title in our promotion open to US/CA Members. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the Index would you like to make first from this book?

Please note that Rafflecopter will be no longer available after September 30th. So we will be doing our contests differently. Once you leave your blog comment stating which recipe you would like to make there are three additional options that you can complete for more entries. If you have any questions about this process email me at jenny at eatyourbooks.com directly.

  1. Follow Eat Your Books on Instagram for another entry. Leave a second comment stating you followed and your Instagram name.
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Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 26th, 2025.