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Persian-spiced roast turkey
Serves 6 Starters and mains
Ingredients
- 4kg turkey
For the yoghurt
- 1⁄4 cup sour cherries
- roughly chopped
- 1⁄4 cup apple juice
- 3tbsp pomegranate molasses
- 300g Greek yoghurt
For the Persian spice mix
- 1 1⁄2tbsp dried rose petals, ground
- 1 1⁄2tsp sweet smoked paprika
- 1 1⁄2tsp fennel seeds, ground
- 1 1⁄2tsp garam masala
- 1tsp dried chilli flakes
- 1tsp coriander seeds, ground
- 2 cardamom pods, ground
- 1⁄2tsp ground nutmeg
- 1⁄2tsp ground cinnamon
- 1⁄2tsp ground ginger
- 1⁄4tsp ground black pepper
For the marinade
- 2tbsp coriander seeds, toasted and ground
- 1 1⁄2tbsp cumin seeds, toasted and ground
- 120g peeled ginger
- 25g fresh turmeric
- 30g garlic
- 70g coriander stalks, plus small bunch for decoration
- 1tbsp Malden salt
- 2tbsp Persian spice (see above)
- 15g rose petals, plus extra for decoration
- 2 lemons, juiced
- 100ml vegetable oil
Method
To make the yoghurt, soak the cherries in the apple juice and pomegranate molasses for 24 hours. Drain the cherries, setting liquid aside, then pulse to a coarse paste in a food processor. Fold through the Greek yoghurt, adding back 3tbsp of the reserved liquid.
Combine the ingredients for the Persian marinade and slather the turkey a day before cooking. Wrap in a bag and put in the fridge for 12 hours. The next day, roast according to instructions on the label. Or for a roast turkey weighing 4kg or less, 20 minutes per kilo plus 70 minutes at 190°C/375°F/Gas 5. Birds weighing more than 4kg require 20 minutes per kilogram plus 90 minutes.
Serve together with the yoghurt and fenugreek roasted sweet potatoes and wild rice salad (see recipes below). Decorate with bunch coriander and scatter rose petals over top of the turkey.
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