Persian-Style Turkey-and-Eggplant Stew
with Golden Rice- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Eggplant • Ground turkey • Basmati rice • Yellow onion • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Sumac (sumac, salt) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
½ unit(s)
Eggplant
1 unit(s)
Yellow Onion
7 g
Parsley
4 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
15 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
2 tsp
Sumac
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Cumin-Turmeric Spice Blend, half the sumac and 1/2 tbsp (1 tbsp) beef stock powder. Season with pepper. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Cut half the eggplant (use all for 4 servings) into 1/2-inch pieces.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pot is hot, add turkey, eggplant and onions. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** (TIP: Stir, scraping up any brown bits from the bottom of the pan to add flavour.) Season with salt and pepper.
- To the same pot, add tomato sauce base, remaining beef stock powder, remaining Cumin-Turmeric Spice Blend and 1 1/2 cups (3 cups) water. Bring mixture up to a boil.
- Once boiling, reduce to medium-low and cook for 2-3 min, stirring often, until stew thickens slightly.
- Meanwhile, in a small bowl, combine 1/8 tsp (1/4 tsp) salt and remaining sumac.
- Fluff rice with a fork.
- Divide rice and stew between bowls. Sprinkle sumac salt over stew.
- Roughly tear parsley over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
