Turkey, pistachio & pomegranate pilaf
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Prep Time
10
mins
Cook Time
45
mins
Course
Main Course
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.
Keyword
eating on a budget