Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme


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Basmati pilaf

To serve

Begin by washing the rice for the pilaf. Soak the basmati in cold water for 5 minutes, then carefully drain the water away. Add more water and swirl the rice around the bowl to rinse, then drain and repeat a further few times
Preheat the oven to 200°C/gas mark 6
For the pilaf, melt the butter in an ovenproof pan and gently sweat the shallots until tender. Add the pistachios, dried cranberries and thyme to the pan and continue to cook for a further 2 minutes, then add the rice and stir until the grains are coated in butter
Pour the stock over the rice and mix well, then increase to a high heat and bring to the boil. Add a pinch of salt to the pan and cover with a tightly fitting lid, then transfer to the oven for 15 minutes. Once cooked, remove the pilaf from the oven and allow to sit for 5–10 minutes without removing the lid
  • 600ml of chicken stock
  • salt
Meanwhile, prepare the turkey steaks. Place a griddle pan over a high heat and add a little oil. Pan-fry for 2 minutes on each side, then add the butter to the pan and baste for a minute or 2 to finish. Leave the steaks to rest for 2 minutes, reheating in the oven at 200°C/gas mark 6 before serving, if required
To serve, use a fork to fluff up the pilaf and spoon a generous serving onto each plate. Slice the turkey steaks into even pieces and arrange on top of the rice. Garnish with parsley cress and serve immediately
  • parsley cress
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