- 4 oz tzatziki sauce (yogurt & shredded cucumber, s&p)
- ¼ oz fresh mint
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 2 cups chicken broth
- 1 cup basmati rice
- 10 oz pkg ground turkey
- 3 TBL pistachio
- 1/2 cup dried apricots
- 1 medium onion
- ½ lb green beans
- olive oil
- salt and pepper
1. Prep ingredients
Preheat oven to 400°F with a rack in the center. Trim green beans, then cut or snap into 1-inch pieces. Coarsely chop onion, apricots, and pistachios, keeping them separate.
2. Sauté onions
Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until slightly softened and lightly browned, 2–3 minutes.
3. Brown turkey
Push onions to outer edges of skillet, then add turkey and season with salt and pepper. Break meat up into large pieces, then cook, undisturbed, until turkey is deeply browned underneath, 4–5 minutes.
4. Add rice & green beans
Stir rice, green beans, cinnamon and cumin into skillet with onions and turkey, scraping up any browned bits from bottom. Stir in chicken broth, apricots, and ¾ teaspoon salt. Bring to a boil over high heat.
5. Bake pilau
Cover skillet, then transfer to center oven rack. Bake until liquid is absorbed, rice is tender, and turkey is cooked through, about 17 minutes. Fluff rice with a fork. Season to taste with salt and pepper.
6. Finish & serve
Coarsely chop mint leaves; discard stems. Stir mint into rice and season to taste with salt and pepper. Slightly thin tzatziki by stirring in 1 teaspoon water at a time, if necessary, then drizzle over pilau and sprinkle pistachios on top. Enjoy!
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