This delicious dish is made with chickpeas. dried apricots, almonds and pomegranate seeds.


  • 250g Tilda Wholegrain Basmati Rice

  • 1 tbsp oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tsp turmeric

  • Bunch of freshly chopped coriander stalks and picked coriander leaves

  • 1 tbsp spice mix

  • 400g diced turkey breast

  • 200g butternut squash, peeled and diced

  • 400g tin chickpeas, rinsed and drained

  • 150g soft dried apricots, halved

  • 400g tin chopped tomatoes

  • 500ml gluten free chicken stock

  • 120g almonds, blanched

  • 100g pomegranate seeds

  • Zest of 1 lemon

  • Salt and freshly ground black pepper

  • Yoghurt, to serve


  • 1.

    Preheat the oven to 200 degrees Celsius.

  • 2.

    Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes over a medium heat until softened.

  • 3.

    Add the garlic, turmeric, spice mix and coriander stalks and cook, stirring, for a couple of minutes.

  • 4.

    Add the turkey, butternut squash, chickpeas and halved apricots to the casserole, then pour over the tomatoes and stock.

  • 5.

    Season well with salt and pepper and bring to the boil. Put the lid on and transfer to the oven.

  • 6.

    After 30 minutes, turn down the oven to 150 degrees, stir the tagine and return to the oven,uncovered, for a further 30 minutes.

  • 7.

    Meanwhile empty the almonds onto a baking tray and bake for 6-8 minutes until golden, then finely slice.

  • 8.

    Taste and adjust the seasoning.

  • 9.

    Stir in the almonds and pomegranate seeds then sprinkle over the lemon zest and coriander leaves.

  • 10.

    Serve with Tilda Wholegrain Basmati Rice and yoghurt.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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