Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme
- 31 - 60 Minutes
- 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.
450g of Tilda Pure Basmati
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
1 pat of butter
parsley micro greens
- 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.
- Preheat the oven to 220C/425F.
- 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.
- 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 breast fillets. Fry for 2 minutes, then turn over and fry for a further 2 minutes on the other side.
- 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.
- 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.