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Gondi kashi, rice with turkey, beets, fava beans and herbs

Time 1 hour 30 minutes
Yields Serves 8 to 12
Gondi kashi, rice with turkey, beets, fava beans and herbs
(Kirk McKoy / Los Angeles Times)
1

Cover the rice in water and soak for a minute, then drain. Repeat the process two more times and set aside.

2

In a large, heavy pot, bring 5 ½ cups (1 1/3 liters) water and the sliced beets to a boil.

3

Using your hands, mix together the turkey, rice, salt, grated onion, dill, fenugreek, chives, tarragon, basil and savory very well, breaking up any lumps. Put the mixture in the pot, along with the favas, turmeric, pepper and grapeseed oil and return to a boil.

4

Cover the pot, then reduce the heat to a gentle simmer and cook until the rice is tender and fluffy, 30 to 45 minutes. Serve accompanied by the fresh herbs, or sabzi khordan.


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