Making a change from the traditional options, this fresh and vibrant dish combines cooked turkey, juicy pomegranate seeds and pistachios. It's then seasoned with an array of spices and yoghurt, leaving you with a delish lunch or supper.
- Knob of butter
- 2 tablespoons groundnut oil
- 1 onion, peeled and chopped
- 500g basmati rice
- Seeds of 4 cardamom pods
- A cinnamon stick
- 1 teaspoon sumac, plus extra for sprinkling Generous pinch of saffron (optional)
- ￼1.2 litres hot chicken stock 300g chopped cooked turkey 40g shelled pistachios
- Zest of a lemon
- 1 x 100g pomegranate seeds
- 1 x 28g pack flat leaf parsley, chopped Greek yoghurt to serve
Method1 Heat the butter and oil in a deep-sided frying pan. Add the chopped onion and stir over a low heat for 8-10 minutes until softened.
2 Add the rice, cardamom seeds, cinnamon stick, sumac (plus the saffron, if using) and a generous pinch of salt. Stir to coat the rice in the buttery juices.
3 Pour in the hot stock, stir once and bring everything to simmering point. Then, add a tight fitting lid and simmer the rice over a low heat for 15 minutes.
4 Stir the turkey, pistachios and lemon zest into the pan to heat through, then finally stir in the pomegranate seeds and parsley.
5 Serve in warm bowls, topped with a spoonful of yoghurt and a generous extra sprinkling of sumac.
Prep Time10 minutes
Cook Time35 minutes
Nutrition InformationServes 6
More festive recipes:
Copyright: Seasonal Berries
Recipe courtesy of Sainsbury's
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