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Gondi kashi, rice with turkey, beets, fava beans and herbs

Gondi kashi, rice with turkey, beets, fava beans and herbs
Kirk McKoy / Los Angeles Times

Cookbook author and journalist Joan Nathan needed all the experience she's accumulated throughout her career tracing foods of the Jewish diaspora to take on her latest project. With a mix of deep historical research combined with personal anecdotes of her ... Read more

Total time: 1 ½ hours | Serves 8 to 12
  • 3 cups (600 grams) basmati rice
  • 3 to 4 small beets (about 12 ounces/350 grams), peeled and thinly sliced
  • 1 pound (453 grams) ground turkey, preferably dark meat
  • 1 tablespoon kosher salt, or to taste
  • 1 small onion, grated
  • 1 bunch fresh dill, coarsely chopped
  • 1 bunch fresh fenugreek, coarsely chopped, or ¼ cup dried
  • 1 bunch Persian or regular chives, coarsely chopped
  • 1 bunch fresh tarragon, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh savory, coarsely chopped
  • 2 cups (252 grams) fresh or frozen peeled fava beans
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons black pepper
  • 1 cup (250 ml) grapeseed oil
  • Fresh herbs (sabzi khordan), for serving
  • ½ preserved lemon for garnish, optional

Step 1Cover the rice in water and soak for a minute, then drain. Repeat the process two more times and set aside.

Step 2In a large, heavy pot, bring 5 ½ cups (1 1/3 liters) water and the sliced beets to a boil.

Step 3Using your hands, mix together the turkey, rice, salt, grated onion, dill, fenugreek, chives, tarragon, basil and savory very well, breaking up any lumps. Put the mixture in the pot, along with the favas, turmeric, pepper and grapeseed oil and return to a boil.

Step 4Cover the pot, then reduce the heat to a gentle simmer and cook until the rice is tender and fluffy, 30 to 45 minutes. Serve accompanied by the fresh herbs, or sabzi khordan.


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