Recipe: Turkey, pistachio & pomegranate pilaf
Christmas is a time of feasting – and wasting. If you struggle with leftover turkey and can’t face another turkey curry, then may I suggest this pilaf? It’s simple, needs only onion, cinnamon and rice. Sprinkle over some leftover nuts from the table and you have a thrifty, delicious meal to feed the masses.
If you can get pomegranate, the sweet & sour crunch adds variety, but it’s not essential. A handful of parsley is refreshing after a solid diet of roasties and Quality Streets, again not essential.
With thanks to Veolia for commissioning this recipe!
Turkey, pistachio & pomegranate pilaf
Equipment
- Sharp knife & chopping board
- Large frying pan
Ingredients
- 1 onion diced
- 2 tablespoons sunflower oil
- 300 grams basmati rice
- 450 ml leftover gravy/chicken/turkey stock/water
- 1 teaspoon cinnamon or mixed spice
- salt and pepper
- handful each of pistachios, pomegranate seeds and parsley (all optional)
Instructions
- Dice the onion and fry until golden
- When the onion is nice and soft, add the rice and stir so that the grains are covered in oil
- Pour in the stock/water and cinnamon, salt and pepper and stir well
- Bring up to the boil, then cover and simmer on a low heat until the rice is almost cooked
- Add shredded pieces of turkey just before the rice is ready and ensure hot all the way through
- Serve, topped with pistachios, pomegranate seeds and parsley
Notes
Storage/further meals
This dish is best served straightaway as you are re-heating meat.
This dish is best served straightaway as you are re-heating meat.
