Turkey Skewers with Pomegranate Saffron Rice

Ease of Preparation: Easy.

Yield:   4 servings.

Pomegranate Saffron Rice

Ingredients:

2 ½ cups (600ml) chicken stock

1 ½ cups (360ml) basmati rice

Seeds from 1 pomegranate

½ cup (120ml) pine nuts, toasted

2 oranges, peeled and segmented

1 tablespoon (15ml) saffron threads

1 bay leaf

Salt and pepper.

Method:

In a medium saucepan, bring chicken stock, rice, saffron, and bay leaf to a boil over high heat.

Reduce to low heat and cover.

Simmer for 18-20 minutes, or until stock has been absorbed and rice is tender.

Remove bay leaf and transfer rice to a large mixing bowl.

Stir in pomegranate seeds, pine nuts, orange segments, and a pinch each of salt and pepper.

Mix well and reserve for plating.

Turkey Skewers with Pomegranate Saffron Rice

Ingredients:

2 lbs. (900g) boneless skinless turkey breasts, cut into 1-inch cubes

1 teaspoon (5ml) saffron threads

¾ cup (180ml) plain yogurt

3 tablespoons (45ml) fresh lime juice

1 garlic clove, finely chopped

2 red onions, cut into 1 inch squares

2 red bell peppers, cut into 1 inch squares

2 tablespoons (30ml) olive oil

Method:

To make a marinade for the turkey, stir together 2 tablespoons of hot water and saffron threads.

Set aside to steep for 8-10 minutes, until water is orange.

Stir in yogurt, lime juice, and garlic.

Transfer pieces of turkey breast into the marinade and mix well.

Cover and refrigerate for 3-4 hours.

Before cooking the turkey, soak 8 large wooden skewers in water for 45 minutes.

Remove turkey from refrigerator and slide turkey, red onions, and peppers onto the skewers, alternating ingredients as desired.

Heat olive oil in a grill pan over medium-high heat.

Transfer skewers into the grill pan and cook for 3-4 mintues per side, or until slightly charred.

Remove turkey skewers from the pan and serve hot with warm Pomegranate Saffron Rice.