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1
Heat 2 tbsp of the oil in a large saucepan and add a third of the onions.
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2
Fry for 3-4 minutes, add the cashews and fry another couple of minutes.
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3
Remove the onions and nuts with a slotted spoon, mix with the raisins and set aside.
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4
Lower the heat and add another tbsp of the oil and cook the remaining onions with curry paste in the pan, covered, for about 10 minutes.
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5
Add the turkey and fry for 2-3 minutes.
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6
Add the chopped tomatoes and simmer, covered, for about 15 minutes.
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7
Meanwhile, wash the rice in a sieve until the water runs clear.
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8
Drain thoroughly.
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9
Heat the remaining oil in a second wide saucepan with a lid.
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10
Add the spices except for the saffron and cook for a few seconds.
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11
Add the washed rice and fry for 3-4 minutes, then add 600ml of boiling water, season and return to the boil.
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12
Stir very briefly, then cover and simmer over a medium heat for 10-12 minutes until the water is absorbed.
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13
Steep the saffron in the rose water with 1 tbsp hot water.
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14
Take the turkey off the heat and season to taste.
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15
Scatter a third of the fried onion mixture over the turkey, top with half the rice and add half of the remaining onions.
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16
Scatter over some of the rose water, repeat with remaining rice, onions and rose water.
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17
Cover the pan with a tightly fitting lid and cook over a gentle heat for 10 minutes.
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18
You could also put this in a 200 C oven for 10 minutes.
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19
Serve with freshly chopped coriander.
