Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme
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.
- Time: 30 min
- Servings: 6
Source: Tilda Rice UAE
Ingredients
- Basmati Pilaf
- of Tilda Pure Basmati
- butter
- shallots, finely diced
- chicken stock
- pistachio nuts, peeled
- dried cranberries
- fresh thyme, picked
- salt to season
- Turkey Steaks
- turkey breast steaks, each weighing 200g
- rapeseed oil
- knob butter
- Garnish
- parsley cress