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1
Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each).
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2
Set aside.
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3
Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan.
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4
Add the onion and a pinch of salt.
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5
Cook, stirring, until tender, about five minutes.
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6
Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle.
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7
Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon).
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8
Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice.
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9
Remove the lid, place a kitchen towel over the pot and then return the lid.
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10
Allow to sit undisturbed for 10 minutes.
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11
Heat the oven to 350 degrees.
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12
Oil a 2-quart baking dish.
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13
Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet.
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14
Add the garlic.
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15
In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey.
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16
Stir together for about a minute until the turkey is coated with the mixture.
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17
Remove from the heat.
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18
Season to taste with salt.
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19
Spread the rice in the casserole in an even layer.
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20
Top with the turkey.
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21
Douse with the remaining stock.
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22
Place the garlic in a mortar and pestle with a pinch of salt, and puree.
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23
Stir into the yogurt, along with the lemon juice.
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24
Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesnt dry out in the oven.
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25
Sprinkle on the nuts.
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26
Place in the oven, and bake 15 to 20 minutes, just until warmed through.
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27
Do not allow the yogurt to bubble.
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28
Serve hot or warm.
