Gulf Baked Turkey and Rice with Baharat and Almonds
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Ingredients
- 600 g turkey breast steaks
- 300 g basmati rice
- 30 g flaked almonds
- 1 onion, finely sliced
- 2 tsp baharat
- 3 tbsp vegetable oil
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 44.3 g
- Carbohydrate
- 62.9 g
- of which sugars
- 2.8 g
- Fat
- 16.7 g
- of which saturates
- 1.8 g
- Fibre
- 2.5 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Rub the turkey steaks with 1 tablespoon of the oil and half the baharat.
- 2
Heat the remaining oil in a large ovenproof pot and fry the onion for 5 minutes, then stir in the remaining baharat.
- 3
Rinse the basmati rice and add to the pot with the chicken stock, bring to a simmer, then lay the turkey steaks on top.
- 4
Cover tightly and bake for 25-30 minutes until the rice is tender and the turkey is cooked through with no pink remaining.
- 5
Toast the flaked almonds in a dry pan for 2-3 minutes until golden.
- 6
Slice the turkey, fluff the rice and scatter with the toasted almonds to serve.
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