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Tahini Turkey with Persian Rice
Rob Wells
4 servings
10 minutes
644
Mains, Turkey
British
This flavoursome recipe from the Dairy Diary is perfect for using up leftovers on Boxing Day.
Find more recipes like this in the Dairy Diary recipe collection.
Find more recipes like this in the Dairy Diary recipe collection.
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)
Directions
- 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.