Home Recipes Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme

Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme

  • 31 - 60 Minutes
  • Medium
  • Serves 6

Full of festive flavours from juicy turkey breast fillets, 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.


Ingredients

Method

Basmati Pilaf

  • 450g of Tilda Pure Basmati
  • 10g butter
  • 2 shallots, finely diced
  • 600ml chicken stock
  • 10g pistachios, peeled
  • 20g dried cranberries
  • 5g fresh thyme, picked
  • salt to season

Turkey Breast Fillets

  • 6 turkey breast steaks, each weighing 200g
  • canola oil
  • 1 pat of butter

Garnish

  • parsley micro greens

  1. 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.
  2. Preheat the oven to 220C/425F.
  3. 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 mixing together until evenly coated in butter.
  4. 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.
  5. Once cooked, remove from the oven and allow the rice to sit and steam for 5-10 minutes with the lid still on.
  6. While the rice steams, heat a griddle pan with a little oil over a high heat and add the turkey breast fillets. Fry for 2 minutes, then turn over and fry for a further 2 minutes on the other side.
  7. Add the butter and baste the turkey breasts for a few more minutes, before taking off the heat and leaving to rest for 2 minutes.
  8. 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 micro greens.

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