A Persian Stuffing for your Xmas Turkey

A Persian stuffing recipe…

This recipe is used by Frank Tai and Tannaz Malayek and comes to them from Tannaz’s mother who lives in Canada. I was lucky enough to meet this lady when she came and spent some time with Frank and Tannaz, her memory and taste for her native Persian foods and eating seems undimminished and with great aplomb she has addapted recipes to work in her new home.

Many thanks to Mrs Malayek and to Frank and Tannaz for sharing this with us.


Rice – 1.5 cups uncooked (we used basmati, because persians ONLY use basmati, and below method discourages drying out!)

Mulberries – 1 cup

Dried cranberries – 1/2 cup

Prunes – 1 cup

Almond slivers – 1/2 cup

Chopped walnuts – 1/2 cup

Fried onion – 2 onions worth

Crushed garlic – 3 cloves

Dried tarragon – 1-1.5 tbsp

Dried mint – 1-1.5 tbsp

Salt (taste)

Pepper (taste)

Butter chunks (80g chopped)


  1. Boil large pot of salted water
  2. Rinse rice of starch until water runs clear
  3. When water is boiling, add rice to pot
  4. Cook rice to al dente (80% done – there’s a bit of resistance but not chalky)
  5. Drain when al dente, and quick rinse with cold water
  6. Let stand until rice dries up a little bit (10 minutes)
  7. Mix with rest of ingredients (no need to mash up butter)
  8. Add to turkey cavity to heart’s content (and dont overstuff!)
  9. When basting bird, remember to baste the stuffing a little bit

Any extra stuffing that does not fit into bird can be cooked on the hob, by adding a bit of stock and low/med heat to 40 minutes without lifting lid.

Peter Watson

~ by peterwatson on December 12, 2011.

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