Summary

Ingredients

• 1 teaspoon cumin
• 1 tablespoon coriander
• 2 cloves garlic
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 600 g turkey meat, diced
• Salt and pepper
• 100 g cashew nuts
• 0.5 ½ bunch parsley
• 8 dl meat stock, (or poultry stock)
• 1 g saffron powder
• 2 tablespoon raisins
• 300 g rice, (lon rain rice)
• some butter, for frying

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Instructions

1. Crush caraway seeds, coriander and garlic in a mortar. Mix with honey, lemon juice and turkey meat.
2. Cover and leave to marinate for several hours, then season with salt and pepper.
3. Roast cashew nuts until golden brown without fat. Cut the parsley into strips.
4. Bring the broth with saffron to the boil. Add the raisins and rice. Simmer for 18–20 minutes, until the broth is absorbed.
5. Shortly before the end of the cooking time, fry the turkey cubes in a little butter over a medium heat for 5–6 minutes. Mix the nuts and half of the parsley into the rice. Season to taste with pepper. Arrange the rice and the meat on preheated plates. Sprinkle with the rest of the parsley.
6. The cashew nuts can be replaced with almonds.