Recipe

Turkey pilaf

Apr 30, 2011 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Turkey pilaf
  • 1 sprig fresh coriander (cilantro) with root attached
  • 1 tablespoon olive oil
  • 600 gram (1¼ pounds) turkey breast fillets, sliced thinly
  • 1 medium_piece (150g) brown onion, sliced thinly
  • 1 clove garlic, sliced thinly
  • 1 cinnamon stick
  • 1 teaspoon yellow mustard seeds
  • 1 1/2 cup (300g) basmati rice
  • 1 1/2 cup (375ml) water
  • 1 1/2 cup (375ml) chicken stock
  • 1/3 cup (45g) dried cranberries
  • 1/4 cup (35g) roasted unsalted shelled pistachios, chopped coarsely
  • 1/2 cup coriander leaves (cilantro), extra

Method

Turkey pilaf
  • 1
    Remove leaves from the coriander stem and reserve. Finely chop the coriander root and stem.
  • 2
    Heat oil in a large saucepan, cook turkey, in batches, over medium heat until browned. Remove from pan.
  • 3
    Cook onion in same pan, stirring, until softened. Add garlic, coriander root and stem, cinnamon and mustard seeds, cook, stirring, until fragrant. Stir in rice, the water and stock, bring to the boil. Reduce heat, cook, covered, over low heat, about 10 minutes or until rice is tender.
  • 4
    Stir turkey and cranberries into pilaf, cook 5 minutes. Season to taste. Cover, stand 5 minutes.
  • 5
    Serve pilaf sprinkled with nuts and both the reserved and extra coriander leaves.

Notes

Dried cranberries are sometimes labelled `craisins' and can be found in the baking aisle of supermarkets. Chicken breast fillets can be substituted for turkey, if you like. Coriander is one of the few fresh herbs to be sold with its root attached. It should be readily available from greengrocers. Asian greengrocers will certainly stock it.

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