Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Turkey & Shawarma-Spiced Rice
with Carrots, Currants & Lemon Labneh
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
We're calling on the bold aromas of Middle Eastern cuisine by seasoning sautéed turkey and toothsome rice with our shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for deliciously warming, savory flavor. It's all topped with a creamy, cooling drizzle of lemon labneh.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories740 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Beef
-
½ cup Long Grain White Rice
-
6 oz Carrots
-
¼ cup Labneh Cheese
-
1 Lemon
-
2 cloves Garlic
-
1 bunch Parsley
-
2 Tbsps Dried Currants
-
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
-
1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook & finish the rice
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
4
Cook the beef
Add the beef to the other side of the pan; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Continue to cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the lemon labneh & serve your dish
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook & finish the rice
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
4
Cook the beef
Add the beef to the other side of the pan; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Continue to cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the lemon labneh & serve your dish
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs