Steps
- Chop 2 large garlic cloves and set aside. Steep 1 generous pinch of saffron in 2 tablespoons of boiling water.
- Heat 3 teaspoons of canola oil, reserving one-third, in a lidded nonstick sauté pan over medium-high heat. Fry 200g of diced skinless turkey thigh for 5 minutes, stirring, until lightly browned.
- Stir in 85g of brown basmati rice and ½ teaspoon of ground cinnamon. Add 400ml of boiling water, 1 teaspoon of vegetable bouillon powder, and 3 finely chopped celery stalks.
- Add 1 tablespoon of fresh thyme leaves, 1 tablespoon of dried goji berries, and black pepper. Cover tightly and cook over low heat for 20 minutes.
- Meanwhile, heat the reserved oil in a skillet over medium-low heat. Add 1 medium halved thinly sliced onion; once softened, cover for 5 minutes, then uncover and fry for 12-15 minutes, until golden.
- Add the saffron water to the rice, with more water if dry. Cover and cook for 5-10 minutes, until the rice is tender and turkey reaches 165°F / 74°C.
- Stir in the garlic and 100g of baby spinach until wilted. Remove from the heat, fold in the onions and 25g of sliced almonds, and rest covered for 5 minutes.