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1
Heat the oven to 400 degrees.
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2
Saute the onion in 1 tablespoon of hot oil until it begins to soften.
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3
Stir in the rice, turmeric and cumin and cook, stirring until rice is coated.
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4
Add the chicken or turkey stock and raisins; bring to boil; reduce heat and cover.
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5
Cook rice for 17 minutes, until liquid has been absorbed and rice is tender.
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6
Stir in peas and almonds.
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7
Season with pepper and, if desired, salt.
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8
Set aside.
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9
Lightly grease a three-quart casserole with olive oil.
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10
Lay one sheet of phyllo in casserole so that the dough overhangs edge of casserole.
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11
Lightly brush with some of remaining oil.
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12
Top with second sheet, at right angle of first sheet, and oil.
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13
Continue until five sheets have been layered.
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14
Place half the rice mixture on the phyllo; top with turkey and then top with remaining rice.
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15
Arrange one sheet of phyllo over rice and brush lightly with oil; repeat with remaining two sheets.
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16
Trim edges so that only enough dough hangs over to tuck into sides of casserole.
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17
Brush top with oil and bake for 30 minutes, until top is golden brown and sides are beginning to brown.
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18
Cool about 10 minutes and serve.
