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 New Zealand
Ingredients
- of Tilda Pure Basmati
- of butter
- shallots, finely diced
- of chicken stock
- of pistachio nuts, peeled
- of dried cranberries
- of fresh thyme, picked
- salt to season6 turkey breast steaks, each weighing 200g
- rapeseed oil
- knob of butterflat-leaf parsley