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

PT45M

1
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
2
Preheat the oven to 200°C/gas mark 6
3
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
4
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
5
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
  • rapeseed oil
  • 6 turkey breast steaks, each weighing 200g
  • 1 knob of butter
6
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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  • Basmati pilaf

  • To serve

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