Pilaf is a rice dish made from simmering grains in a stock or broth, and there are variations on the dish in cuisines across the world. Andrew MacKenzie tops his basmati pilaf with lean turkey steak, pairing perfectly with other festive favourites including dried cranberries and pistachio. Coming together in under an hour, this simple turkey recipe makes the perfect midweek meal.
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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
450g of basmati rice
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
10g of butter
2 shallots, finely diced
10g of pistachio nuts, peeled
20g of dried cranberries
5g of fresh thyme, picked
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
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
6 turkey breast steaks, each weighing 200g
1 knob of butter
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
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