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 flavors 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 flavor in every grain.

Ingredients

Method

2½ cups Tilda Pure Basmati Rice
¾ tbs butter
2 shallots, finely diced
2½ cups chicken stock
1¼ tbs pistachio nuts, peeled
2½ tbs dried cranberries
1 tsp fresh thyme, picked
Salt to season

Turkey steaks

6 turkey breast steaks, each weighing 7oz
Rapeseed oil
1 knob butter

Garnish:

Parsley cress
  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 428°F.
  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. Then mix 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. Cover 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 steaks. 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 steaks for a few more minutes. Remove from the heat and leave to rest for 2 minutes.
  8. Fluff up the pilaf with a fork before serving. Divide the rice between plates, topping with the sliced turkey and a garnish of parsley cress.