I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

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  • Place the turkey in a skillet over medium heat, and cook until evenly brown.

  • Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Cook's Note:

Ground beef, lamb, or pork may be used instead of turkey.

Nutrition Facts

452.5 calories; protein 30.7g 62% DV; carbohydrates 55.7g 18% DV; fat 12.2g 19% DV; cholesterol 65.4mg 22% DV; sodium 1174.3mg 47% DV. Full Nutrition

Reviews (397)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2006
WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander and tumeric!!! I also halved the recipe and it was perfect for about 5 people. I added some fresh chopped tomatoes and some sliced olives. Don't bother using one whole bunch of parsley and cilantro, I just used about 2 tbsp. of each and it was PLENTY!!! If I would have used anymore, it would have been overpowering. My hubby loved this recipe and he is so picky and hard to please, so when he says something is good, it must be really good!!! Thanks so much for the recipe! Next time I make it I will try grilled chicken pieces instead of the ground turkey. Read More
(157)

Most helpful critical review

Rating: 3 stars
10/21/2005
This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (i use two cups of broth for one cup of rice). I don't think it's necessary to use two cans of the black and garbanzo beans. One can of each is plenty for one cup of rice. Finally, I added the same spices from the rice into the meat because otherwise it would be too plain. Read More
(24)
548 Ratings
  • 5 star values: 321
  • 4 star values: 164
  • 3 star values: 43
  • 2 star values: 9
  • 1 star values: 11
Rating: 5 stars
01/26/2006
WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander and tumeric!!! I also halved the recipe and it was perfect for about 5 people. I added some fresh chopped tomatoes and some sliced olives. Don't bother using one whole bunch of parsley and cilantro, I just used about 2 tbsp. of each and it was PLENTY!!! If I would have used anymore, it would have been overpowering. My hubby loved this recipe and he is so picky and hard to please, so when he says something is good, it must be really good!!! Thanks so much for the recipe! Next time I make it I will try grilled chicken pieces instead of the ground turkey. Read More
(157)
Rating: 5 stars
04/10/2007
I make this recipe vegetarian by leaving out the turkey and using vegetable broth instead of chicken. I also add a coarsely chopped onion. I love it!!! I eat it for dinner, then have leftovers for lunch a couple days. I've also frozen it with success. Read More
(143)
Rating: 4 stars
04/24/2009
For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt sauce on top (2 cups plain whole-milk yogurt, 3/4 c finely chopped cilantro, 2 tbsp lemon juice)- a MUST. I also added roasted cauliflower (tossed in oil, salt & pepper, 450 for 30 min, then 500 for 10 until caramelized) and melted onions (with oil, low heat 20 min). Read More
(126)
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Rating: 4 stars
04/04/2006
Yum. This will go into regular rotation. I only used one can of chicken broth and one can of each of the beans. Makes a lot of food! Served with pita bread and a romaine tomato and feta salad. Stuffed it all in the pita and topped with plain yogurt. Try it! Read More
(51)
Rating: 5 stars
03/30/2008
This was an excellent recipe! The only thing I did differently was to add spinach with the beans. I served it on a piece of naan (Indian flatbread) and topped it with a dollop of yogurt and a squeeze of lemon, which brilliantly accentuated the flavors of this dish. My husband loved it, and he is not normally a fan of beans!! Read More
(44)
Rating: 4 stars
08/23/2005
Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend does. Ground Turkey is unavailable where I live so had to make it with ground beef. Next time I would brown the beef with some of the spices as browned by itself the beef is bland. (That was the only reason I didn't give 5 stars.) In Middle Eastern cooking spinach is often utilized as a herb with cilantro and parsley so for extra vitamins I'm going to add that next time.....and there will be a next time and soon! Read More
(43)
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Rating: 4 stars
08/18/2006
1. Definitely cut down on the chicken broth/stock; I used about 2.5 cups for 1 cup of rice. 2. Just one can of each of the beans. 3. Like another reviewer I added onion with the garlic. This recipe isn't bland by any stretch but I agree that it's a good idea to cook the turkey in spices as well as the rice. I'll do that next time. And I found a good handful of parsley and cilantro to be a good amount for this recipe. Read More
(38)
Rating: 5 stars
07/19/2005
This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I will do next time is to cut the chicken stock down a bit as the dish came out a bit watery (but then my weather conditions in the mountains more than likely contributed to this!). Thanks for this awesome recipe I served it with a tomato avocado and feta salad to rave reviews from the homefront. Read More
(29)
Rating: 3 stars
10/21/2005
This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (i use two cups of broth for one cup of rice). I don't think it's necessary to use two cans of the black and garbanzo beans. One can of each is plenty for one cup of rice. Finally, I added the same spices from the rice into the meat because otherwise it would be too plain. Read More
(24)