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