Spiced Lebanese Turkey and Rice Pilaf

Recipe adapted for kosher cooking from Food52. Serves 6-8

Ingredients:

  • 2 cups of Grow and Behold turkey, cooked and shredded
  • 1.5 cups of long grain rice
  • cups of hot water
  • shallots, minced
  • garlic cloves, minced
  • tablespoon fresh mint, chopped
  • tablespoons olive oil, or schmaltz
  • 1/2 cup golden raisins
  • 1/2 cup pine nuts, lightly toasted
  • cup shredded apple
  • teaspoons sesame seeds
  • 1/4 stick cinnamon (optional)
  • cloves
  • black peppercorns
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • teaspoon sumac
  • Salt and pepper, to taste

Directions:

  • In a pan with a tight fitting lid, over medium heat, add the oil or schmaltz and the shallots and stir until translucent. Then, add the rice, stir very well, then add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices (except for the sumac) and sautee until the garlic is fragnant. Mix to blend all the ingredients
  • Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 15-18 minutes, or until fully cooked. When the rice is finished cooking, turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
  • Fluff up the rice, add in the shredded turkey, sesame seeds, and the toasted pine nuts and mix well. Place the lid back on the rice and let sit 10 minutes.
  • Remove the cinnamon stick, sprinkle sumac over the rice and garnish with mint before serving.
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