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Tahini Turkey with Persian Rice

Tahini Turkey with Persian Rice

This flavoursome recipe from the 2021 Dairy Diary is perfect for using up leftovers on Boxing Day.






Tahini Turkey with Persian Rice

Ingredients

Basmati rice 225g (8oz), rinsed

Rapeseed oil 3 tbsp

Onions 2, peeled and thinly sliced

Cooked turkey 350-400g (12-14oz), shredded

Garlic 2 cloves, peeled and crushed (optional)

Greek-style yogurt 150g pot

Tahini paste 2 tbsp

Pistachios 25g (1oz), roughly chopped

Pomegranate seeds 125g (4½oz)

Chopped fresh mint 15g (½oz)

Lemon wedges to serve (optional)

Instructions

1

Add rice to a large pan of salted boiling water. Simmer for 8 minutes, then drain, rinse with cold water and set aside.

2

Place pan over a medium heat, add 2 tablespoons of oil and onions; season. Cook, stirring occasionally, for 8 minutes until softened and golden. Stir in rice, cover tightly and cook over a low heat for 8-10 minutes.

3

Heat remaining oil in a wok or large frying pan until hot, add turkey and garlic, if using, and fry until crispy. Meanwhile, mix yogurt and tahini in a bowl; season.

4

Stir pistachios, pomegranate seeds and mint into rice. Spoon onto plates. Arrange turkey on top with tahini yogurt. Serve with lemon wedges, if you like.

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