Reviewed: Jun. 26, 2006

i left out the meat all together and the pinenuts (couldn't find any) and it was great. if i ever make this w/meat, i'll only use one can of each type of bean. i also added some red pepper flakes, which gave it more kick!

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GAHSMOMX3

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Living In: Attapulgus, Georgia, USA

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Reviewed: Apr. 18, 2006

This dish was GREAT! Very tasty! I seasoned the ground beef w/ salt and pepper b/c ground turkey can be bland. I also threw in the beans (just one can of each) so that they would warm up and soften. I only used 1 tsp of curry and 2 tsp of cumin b/c that was all I had. I also replaced the basmati for brown rice - following the directions on the box and adding about a half cup more of the stock. It was SO moist. I think a whole quart would have been way too much. I cannot wait to make this again.

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AdorzFood

Home Town: Queens, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 4, 2006

Yum. This will go into regular rotation. I only used one can of chicken broth, and one can of each of the beans. Makes a lot of food! Served with pita bread, and a romaine, tomato, and feta salad. Stuffed it all in the pita and topped with plain yogurt. Try it!

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OHEATHER10

Home Town: Cupertino, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 6, 2006

I loved this--I love this flavor and the recipe was great. I'll definitely be making this again.

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SHANNAO

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Reviewed: Jan. 26, 2006

WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander and tumeric!!! I also halved the recipe and it was perfect for about 5 people. I added some fresh chopped tomatoes and some sliced olives. Don't bother using one whole bunch of parsley and cilantro, I just used about 2 tbsp. of each and it was PLENTY!!! If I would have used anymore, it would have been overpowering. My hubby loved this recipe and he is so picky and hard to please, so when he says something is good, it must be really good!!! Thanks so much for the recipe! Next time I make it I will try grilled chicken pieces instead of the ground turkey.

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Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jan. 5, 2006

The spices for this dish are very overpowering! Not cooking the turkey with spices (maybe some onion?) bland-ed it. Also, the portions are HUGE! I'm going to be eating garbonzo beans for a week! :) I'm not a fan of yellow-stained rice, either. Nice try, but it was just OK.

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GENEAC

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Reviewed: Oct. 28, 2005

Missing something, couldnt figure out what it was. Enjoyed the spicy aspect of it though.

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LCUBBIN

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 16, 2005

Good, but man do the spices try to kill your sinuses! Maybe it's because I was using fairly fresh dried spices from the bulk section, but I don't see how anyone could call this bland. After reading the reviews, I divided the spices between the rice and the turkey, and cooked the cilantro and parsley with the turkey. I only had 1.25 pounds of turkey, but it worked out fine, and I thought that the full amount of beans was perfect. I was concerned about the amount of broth, but if you let the rice sit there for a few minutes after it is done cooking, it absorbs the excess broth nicely. Overall, this was tasty and filling, but nothing I'd rave about or make all the time.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 29, 2005

I made this with bacon, drained off the fat and just used the residual grease in the pan to saute the rice. I also only included one can of beans each. Two would have been overkill. Delish! Even our toddler liked it!

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Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

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Reviewed: Aug. 24, 2005

This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (i use two cups of broth for one cup of rice). I don't think it's necessary to use two cans of the black and garbanzo beans. One can of each is plenty for one cup of rice. Finally, I added the same spices from the rice into the meat because otherwise it would be too plain.

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DEVALEENA

Cooking Level: Beginning

Home Town: Franklin Square, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 23, 2005

Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend does. Ground Turkey is unavailable where I live, so had to make it with ground beef. Next time I would brown the beef with some of the spices as browned by itself the beef is bland. (That was the only reason I didn't give 5 stars.) In Middle Eastern cooking spinach is often utilized as a herb with cilantro and parsley so for extra vitamins I'm going to add that next time.....and there will be a next time and soon!

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Jul. 19, 2005

This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I will do next time is to cut the chicken stock down a bit, as the dish came out a bit watery (but then, my weather conditions in the mountains more than likely contributed to this!). Thanks for this awesome recipe, I served it with a tomato, avocado and feta salad to rave reviews from the homefront.

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