This ‘stuffing’ is loosely based around a Persian polow, a regal rice dish typically served at celebrations.
Laced with butter and saffron, this mix is fragrant and full of fruit and nuts.
This delicious Middle Eastern mix may be used as a stuffing for turkey, chicken, lamb or even fish and vegetables or simply served as a side dish.
Note: Pomegranate molasses may also be used to glaze the turkey.
This stuffing makes enough for one turkey.
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Ingredients
½ cup barberries
½ cup Chicken stock
large pinch saffron threads
2 onions, finely chopped
2 cloves garlic, crushed
30ml The Essential Ingredient extra virgin olive oil
60g butter
1 cup wild, black or red rice
½ cup basmati rice
zest and juice of 1 orange
1 carrot julienned
1 granny smith apple peeled and diced
1 cinnamon stick
2 tbs orange blossom water
2 tbs pomegranate molasses
salt and pepper
½ cup slivered almonds
½ cup chopped pistachios
Method
Soak barberries in cold water for 20 minutes and place saffron in warm chicken stock and set aside.
Cook rice until al dente, drain and reserve.
Soften onion and garlic in olive oil and butter and add rice, carrot, cinnamon stick, chicken stock and saffron and cook gently until stock is absorbed.
Remove from heat and stir in orange zest and juice, orange blossom water and pomegranate molasses. Season to taste.
Add chopped pistachios, slivered almonds, diced apple and soaked barberries.
Set aside to cool.
Barberries, saffron strands, extra virgin olive oil, wild, black and red rice, orange blossom water and pomegranate molasses are available in-store and online for delivery Australia wide.