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.
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.
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).
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!
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!!
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!
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.
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.
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.
