Turkey in pomegranate sauce with walnuts and safran basmati2015-02-08
- Servings : 4
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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.
For the Turkey:
900gr. Turkey fillet cut into pieces
2 large sliced onions
¼ Cup water
1 Cup Pomegranate juice
salt & pepper
4 tablespoons olive oil
Pomegranate seeds for serving
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
For the Turkey: We put the water and Walnut inmulti and whip till it becomes a uniform cream.
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.
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.
We close with a lid and cook over very low heat for 1 hour, stirring occasionally, so don't stick the sauce.
For basmati: Mix saffron with broth until dissolved.
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.
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 .