I’ll be honest, this isn’t strictly a proper pilaf, but it is a simple and delicious way to use leftover roast turkey (or any other roast bird) for a bit of a change, mixing the meat with aromatic turmeric rice, fresh coriander and pomegranate seeds. The fresh, red apple flavours of the Kardos Supreme Tokaj 2013 are echoed by the pomegranate and make a lovely combination with roast poultry.
Leftover roast poultry such as turkey
A generous dollop of sweet chilli sauce
A handful of fresh coriander
A handful of pomegranate seeds
- First, take the turkey out of the fridge so it’s not too cold when you serve (you’re not going to reheat it, but it will be warmed a little by the rice). Then, cook the rice according to the instructions on the packet.
- Once the rice is done, drain the water, and then mix the rice with a generous scoop of butter, a good sprinkle of turmeric, a pinch of salt and the sweet chilli sauce.
- Use a pair of forks to shred the turkey meat, and then mix through the rice. Finish off with plenty of chopped fresh coriander and pomegranate seeds.