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)
2 carrot
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	74Kcal	595Kcal
	311kJ	2491kJ
Fat	1.9g	15g
of which saturates	0.3g	2.7g
Carbohydrates	9g	74g
of which sugars	4.7g	38g
Protein	5.5g	44g
Salt	0.05g	0.41g
Fibre	2.0g	16g

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	87Kcal	491Kcal
	363kJ	2056kJ
Fat	2.0g	11g
of which saturates	0.4g	2.1g
Carbohydrates	10g	56g
of which sugars	3.8g	21g
Protein	7.5g	43g
Salt	0.06g	0.35g
Fibre	1.9g	11g

Back

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

Spicy Turkey Pilaf

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Poultry

Pilafs don’t get easier than this version, with healthy wholegrain rice, free-range British turkey and warm spicing. Stud it with sweet raisins, stir through lemon zest and sprinkle with flaked almonds. Easy does it.

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

Cook the turkey

Heat the large frying pan with 1 tsp 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 carrots (peel optional). Finely slice the onion. Finely chop or crush the garlic. Rinse the spinach
Add the carrots, onion & garlic to the turkey. Cook for 6 mins, until softening

Meanwhile; 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 spice mix, garlic and tomato paste to the turkey pan and cook for a further minute. Add the rice, zest, raisins and a 100ml of 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
Serve the turkey pilaf, topped with the almonds and remaining coriander. Squeeze a little lemon juice over the top. Garnish with the remaining lemon wedges