| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 705 |
| Fat | 38g |
| Saturates | 8.7g |
| Protein | 65.3g |
| Carbs | 23.3g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWash the rice. Place in a large bowl and soak in cold water for 30 minutes. Rinse and drain. Zest the lemon. Soak the saffron in 2 tbsp of hot water.
Heat the oil in a casserole pot or dish placed over a medium heat. Once hot, brown the turkey in batches. Remove and set aside.
In the same casserole dish, melt the butter, add the cinnamon stick, lemon zest, pomegranate molasses and cranberries for approx. 2 minutes.
Remove from the pan and set aside.
In the same pot, spoon a thin layer of rice at the bottom of the casserole dish and toss the remaining rice with the cranberry mix and season well. Spoon the rice into the casserole dish and top with the turkey. Pour the water over and use a chopstick to poke 4-5 holes into the rice. Sprinkle over the saffron water. Wrap the casserole lid in a clean dish towel and pop the lid on the pan. Cook over a medium heat for approx. 30 minutes, or until the turkey breasts are cooked through and the rice is tender.
Place the pilaf in a serving dish and top with pine nuts and yoghurt.
Serve immediately.
