Spiced Turkey Pilaf with Brown Basmati Rice, Raisins & Toasted Almonds

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tomato purée (use half)
1 tbsp Sri Lankan spice blend (use half)

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
10g flaked almonds (use half) (Nuts)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 garlic clove
1 unwaxed lemon (use half)
1 handful of fresh coriander (use half)
1 onion (use half)
1 carrot (use half)
20g raisins (use half)

(Raisins, Sunflower Oil)
150g British diced turkey breast
40g baby spinach (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	479Kcal
	402kJ	2005kJ
Fat	2.2g	11g
of which saturates	0.4g	2.1g
Carbohydrates	11g	55g
of which sugars	4.1g	20g
Protein	8.6g	43g
Salt	0.07g	0.35g
Fibre	2.1g	11g

Ingredients

250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 tbsp tomato purée
10g flaked almonds (Nuts)
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
40g baby spinach
300g British diced turkey breast
2 garlic clove
20g raisins

(Raisins, Sunflower Oil)
1 carrot
1 unwaxed lemon
1 handful of fresh coriander
1 onion

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	475Kcal
	411kJ	1987kJ
Fat	2.3g	11g
of which saturates	0.4g	2.1g
Carbohydrates	11g	55g
of which sugars	4.2g	20g
Protein	8.8g	42g
Salt	0.07g	0.34g
Fibre	2.2g	11g

Back

High protein 1/3 daily fibre 8 plants Low sat fat Balanced

Spiced Turkey Pilaf with Brown Basmati Rice, Raisins & Toasted Almonds

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Poultry

This vibrant take on pilaf stars tender British turkey and brown basati rice, sizzled alongside crunchy carrots, leafy spinach and sweet raisins. Bright lemon zest and coriander bring in fresh aromatics. Warm Sri Lankan spice adds an extra kick. A sprinkle of toasted almonds ties everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a grater, a measuring jug & a sieve

Sizzle & prep

Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the turkey and cook for 10 mins, stirring frequently, until golden brown and cooked through
Meanwhile, coarsely grate the carrot (peel optional). Finely slice the onion. Finely chop or crush the garlic. Rinse the spinach
Add the carrot and onion to the turkey. Cook for a further 6 mins, until softening

Toast the almonds

Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Zest and quarter the lemon. Roughly chop the coriander

Finishing touches

Add the Sri Lankan spice blend, garlic and tomato puree to the turkey pan and cook for a further minute. Add the rice, lemon zest, raisins and 100ml water (50ml for 1 person) to the turkey pan. Break up the rice with a wooden spoon and cook for 2-3 mins, until piping hot
Stir the spinach and half the coriander through the rice. Cook for 1-2 mins, until wilted. Season with salt and pepper

Plate up

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Share the turkey pilaf between bowls, topped with the almonds and remaining coriander. Squeeze the juice from 1 lemon wedge over the top. Garnish with the remaining lemon wedges