Spiced Persian turkey

Spiced Persian turkey

Capture the magic of the Middle East using leftover turkey.

By , 21 September 2015
Spiced Persian turkey
  • Ready in: 270 mins
  • Serves: 4
  • Price: £2.72 per serving
Nutritional Info
Each 291g serving contains
  • Fat high
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 2608KJ 623KCAL
of your reference intake.
Typical energy values per 100g: 896kJ/214kcal.
  • 20g Chosen by you Korma Paste
  • ½ Lemon, juice of
  • 100g Chosen by you Natural Yogurt
  • 1 tsp Chosen by you Clear Honey
  • 150g Chosen by you Mayonnaise
  • 4g Sumac Powder
  • 4g Baharat Seasoning (see recipe below)
  • 3g chopped coriander, plus 5g to go with carrots
  • 400g Asda Extra Special Corn Fed Turkey, cooked
  • 288g carrot ribbons
  • Splash of lemon juice
  • 1 tsp Extra Virgin Olive Oil
  • Chosen by you Toasted Flaked Almonds, to serve
  • Pomegranate seeds, to serve
  • Sliced Medjool dates, to serve
  • Fresh coriander, to serve
  • Chargrilled flat breads, to serve
  • For the Baharat:
  • 1 tbsp black peppercorns
  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp whole cloves
  • ½ tsp cardamom seeds
  • 1 ½ tbsp allspice
  • 1 tbsp paprika
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Make the Baharat. Crush the peppercorns and seeds. Combine with the other spices. Store in an airtight container and use within 3 months.

  • Combine the korma paste, lemon juice, yogurt, honey, mayonnaise, spices and coriander. Leave for at least 4 hours. Ideally, make the day before and cool in the fridge.

  • Dice leftover turkey and mix into the sauce.

  • Place carrot ribbons on the plate and dress with chopped coriander, lemon juice and olive oil.

  • Top the carrot with spiced turkey. Garnish with almonds, pomegranate seeds, dates and coriander. Serve with chargrilled flat breads.