Persian Rice with Turkey and Lemon

Persian Rice with Turkey and Lemon

60 min
Medium
1 serv.
439 g / 1 serv.

Rating

Average rating:—

Description

Fragrant rice with chickpeas, turkey, dates and almonds, complemented by lemon

  1. Soak chickpeas for 4-6 hours, then boil until tender for about 40 minutes.
  2. Cut turkey into cubes, carrot into thin strips, onion into half rings, finely chop garlic, cut dates and almonds into small pieces.
  3. Heat sunflower oil in a deep pan. Sauté onion until soft, add garlic, chili and cumin, cook for 1 minute.
  4. Add turkey and fry until golden brown, then add carrot and cook for another 3-4 minutes.
  5. Add rice, turmeric and salt. Stir so that rice is coated with oil and spices.
  6. Add boiled chickpeas, dates, almonds and lemon juice. Pour hot water to cover rice by 1 cm.
  7. Bring to a boil, reduce heat to low, cover and cook for 20-25 minutes until water is fully absorbed.
  8. Remove from heat and let stand covered for another 10 minutes.
  9. Before serving, sprinkle with fresh mint and drizzle with narsharab.
599
136 kcal / 100 g
kcal
26.0 g
5.9 g / 100 g
Protein
87.5 g
19.9 g / 100 g
Carbohydrates
16.0 g
3.6 g / 100 g
Fats