Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme45 mins
- Serves 6
- Special Occasion
- Prep: 15 mins
- Cook: 30 mins
Full of festive flavours from juicy turkey steaks, tart cranberries and vibrant pistachios, Andrew Mackenzie’s take on a pilaf dish is sure to be a winner. Although there are many regional variants on pilaf, this method of cooking the basmati rice in stock ensures great flavour in every grain.
- Lower Calories
- 450g of Tilda Pure Basmati
- 10g butter
- 2 shallots, finely diced
- 600ml chicken stock
- 10g pistachio nuts, peeled
- 20g dried cranberries
- 5g fresh thyme, picked
- salt to season
- 6 turkey breast steaks, each weighing 200g
- rapeseed oil
- 1 knob butter
- parsley cress
To prepare the rice, add the basmati to a pan of cold water and allow to soak for 5 minutes. Drain carefully, then top up with more cold water to cover. Give the pan a swirl to rinse the grains before carefully draining again. Repeat this process a couple more times to fully wash the rice.
Pre heat the oven to 220C/gas mark 6.
In a large ovenproof pan, add the butter and allow to melt over a gentle heat. Add the chopped shallots and sweat down until softened, then stir in the pistachios, cranberries and thyme. Cook for 2 minutes before adding the washed rice and miixing together until evenly coated in butter.
Stir in the stock and increase the heat to high. Allow the stock to come to the boil before adding a little salt to season and covering the pan with a fitted lid. Transfer the pan to the oven and cook for 15 minutes.
Once cooked, remove from the oven and allow the rice to sit and steam for 5-10 minutes with the lid still on.
While the rice steams, heat a griddle pan with a little oil over a high heat and add the turkey steaks. Fry for 2 minutes, then turn over and fry for a further 2 minutes on the other side.
Add the butter and baste the steaks for a few more minutes, before taking off the heat and leaving to rest for 2 minutes.
Fluff up the pilaf with a fork before serving, dividing the rice between plates and topping with the sliced turkey and a garnish of parsley cress.