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Saffron turkey breast with spiced basmati
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a flavorful saffron turkey breast in just 30 minutes, served with fragrant rice and fresh coriander.
Ingredients:
  • 250g basmati rice
  • 9.20 gm sunflower oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, thinly sliced
  • 2 tsp black mustard seeds
  • 20.00 ml ground coriander
  • 375ml chicken stock
  • Large pinch of saffron threads
  • 1/2 tsp ground turmeric
  • 4 x 140g slices raw turkey breast fillet* (see Note)
  • 250.00 ml baby spinach leaves
  • Coriander leaves, to serve
Instructions:
  • Prepare the rice as directed on the package. Drain, then heat the same pan over medium-low heat. Stir in oil, onion, garlic, mustard seeds, and ground coriander. Cook for 4-5 minutes until the onion is tender.
  • In a deep frypan, gently bring stock, saffron, and turmeric to a boil. Add the turkey and top up with boiling water if needed to cover the meat. Simmer over medium heat for 10 minutes, ensuring the liquid is just shimmering and flip the fillets. Remove from heat and let it sit for 5 minutes before proceeding.
  • Combine the rice, spinach, and 2 tablespoons of poaching liquid with the onion mixture. Season generously and stir over medium heat for 1 minute until warmed through.
  • Plate the rice, then generously slice the turkey fillets and place them on top. Sprinkle with fresh coriander leaves and drizzle with some of the poaching liquid.

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