1.Remove leaves from the coriander stem and reserve. Finely chop the coriander root and stem.
2.Heat oil in a large saucepan, cook turkey, in batches, over medium heat until browned. Remove from pan.
3.Cook onion in same pan, stirring, until softened. Add garlic, coriander root and stem, cinnamon and mustard seeds, cook, stirring, until fragrant. Stir in rice, the water and stock, bring to the boil. Reduce heat, cook, covered, over low heat, about 10 minutes or until rice is tender.
4.Stir turkey and cranberries into pilaf, cook 5 minutes. Season to taste. Cover, stand 5 minutes.
5.Serve pilaf sprinkled with nuts and both the reserved and extra coriander leaves.
Dried cranberries are sometimes labelled ‘craisins’ and can be found in the baking aisle of supermarkets. Chicken breast fillets can be substituted for turkey, if you like. Coriander is one of the few fresh herbs to be sold with its root attached. It should be readily available from greengrocers. Asian greengrocers will certainly stock it.
* This recipe is perfect for leftover cooked turkey meat – simply skip step two, and add shredded cooked turkey to step four.