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.
Spicy Turkey Pilaf
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.
Ready in 20
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- ½ tsp chilli flakes
- 300g British diced turkey breast
- 2 garlic clove
- 20g raisins (Raisins, Sunflower Oil)
- 1 carrot
- 1 unwaxed lemon
- 20g flaked almonds (Nuts)
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 handful of fresh coriander
- 1 onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 532
Protein: 44g
Carbs: 56g
Fat: 16g
Ingredients
- 2 garlic clove
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 2 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 onion (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 20g flaked almonds (use half) (Nuts)
- 2 carrot
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 150g British diced turkey breast
- 0.5 tsp chilli flakes (use half)
- 40g baby spinach (use half)
Nutritional Information
Calories: 625
Protein: 45g
Carbs: 74g
Fat: 18g
Spicy Turkey Pilaf
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.
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Cooking Instructions
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Season the turkey with sea salt and black pepper. Add the turkey and cook for 2-3 mins, until golden.
- Meanwhile, coarsely grate the carrots (peel optional). Finely slice the onion. Finely chop or crush the garlic. Add the carrots, onion, garlic, chilli flakes (to taste) and spice mix to the turkey. Cook for 3 mins, until softening.
- Zest and quarter the lemon. Roughly chop the coriander. Add the rice, zest, raisins and a splash of water to the turkey pan. Break up the rice with a wooden spoon and cook for 2-3 mins, until piping hot.
- Stir the spinach, half the almonds and half the coriander through the rice. Cook for 1-2 mins, until wilted. Season to taste with sea salt and black pepper.
- Serve the pilaf, topped with the remaining coriander and almonds. Squeeze a little lemon juice over the top. Garnish with the remaining lemon wedges.
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