Turkey kofta with red grape pilaf

Prep 0 h : 45 m
Cook 0 h : 30 m


  • 250g minced ground turkey

    11/2 tbsp korma paste

    12 bamboo skewers, soaked in water for 15 mins

    100g basmati rice

    1 tbsp rice bran oil

    1 cinnamon stick

    1 cardamom pod, bruised

    1 clove

    A pinch of cumin seeds

    80g brown onion, thinly sliced

    250ml water

    30g frozen peas, thawed

    120g seedless red grapes, halved

    95g low-fat Greek-style yogurt

    2 sprigs fresh mint, leaves picked

    2 sprigs fresh coriander, leaves picked


  • Place mince and paste in a bowl, mix well.

    Divide mince mixture into 12 portions.

    Shape each portion onto a flat-sided bamboo skewer.

    Refrigerate for 30 mins.

    Place rice in a bowl; pour in enough water to cover the rice.

    Stand for 5 mins; rinse then drain.

    Heat 2 tsp of the oil in a small saucepan over medium heat.

    Add all the whole spices and saute for a minute or until fragrant.

    Add onion; cook, covered, stirring occasionally, for 5 mins or until golden brown.

    Add rice; stir to coat.

    Add water, bring to the boil.

    Cover, reduce the heat to low; simmer for 10 mins or until all the water has been absorbed and rice is tender.

    Remove from heat.

    Stand, covered, for 5 mins; fluff rice with a fork.

    Stir in peas and grapes.

    Meanwhile, heat remaining oil in a large frying pan over medium heat.

    Cook koftas, in batches, for 5 mins or until browned all over and cooked through.

    Place half the rice and six koftas onto each serving plate; top with herbs and accompany yogurt.