Turkey in pomegranate sauce with walnuts and safran basmati

2015-02-08
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

14/2/15

Turkey in pomegranate sauce with walnuts and safran basmati . A full plate for our Valentines, either this is our other half, up kids and buddies friends. A really rich food for all who love.

pomwalnturkey (1) pomwalnturkey (6)

Ingredients

For the Turkey:

900gr. Turkey fillet cut into pieces

2 large sliced onions

220gr. Walnuts

¼ Cup water

1 Cup Pomegranate juice

salt & pepper

4 tablespoons olive oil

Pomegranate seeds for serving

For basmati:

250gr. Basmati

½ litre chicken bouillon

¼ of a spoonful of sweet saffron fibers

½ teaspoon coriander crushed

salt & pepper

Juice and zest of 1 lime

2 tablespoons olive oil

Method

Step 1

For the Turkey: We put the water and Walnut inmulti and whip till it becomes a uniform cream.

Step 2

Heat the oil in a wide skillet and pour onions. Cook stirring for 2-3 minutes, up to oil. Take them out with a slotted spoon to a plate.

Step 3

In the same pan, add the Turkey pieces to get a light color and above add onions and then the walnut paste. Season and add the Pomegranate juice.

Step 4

We close with a lid and cook over very low heat for 1 hour, stirring occasionally, so don't stick the sauce.

Step 5

For basmati: Mix saffron with broth until dissolved.

Step 6

In a saucepan heat the oil and add the rice up to change color. Add the broth and put them to take panning. Lower the heat and add the remaining ingredients.

Step 7

Cook for 15 minutes with closed lid or until they absorb a lot of liquid. Serve the food hot, over or next to rice, scattering over pomegranate seeds .

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