Family friendly Main

Turkey and cranberry pilaf

Name: Turkey and cranberry pilaf
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4
Ingredients: Pinch of saffron threads; 3 cups (750ml) hot chicken stock; 2 tablespoons olive oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 500g turkey breast fillet, cut into strips; 1 1/2 cups (300g) white long grain rice; 1 cinnamon quill; 1/3 cup (50g) dried cranberries; 1/3 cup unsalted shelled pistachios, roughly chopped; 1/4 cup chopped coriander leaves

Rate now

10m

23m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 02, 2015

Turkey and cranberry are a classic combination - try them together in this Moroccan-style pilaf.

Pinch of saffron threads
3 cups (750ml) hot chicken stock
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
500g turkey breast fillet, cut into strips
1 1/2 cups (300g) white long grain rice
1 cinnamon quill
1/3 cup (50g) dried cranberries
1/3 cup unsalted shelled pistachios, roughly chopped
1/4 cup chopped coriander leaves

Method

1.

Stir the saffron into the hot chicken stock, then set aside until required.
2.

Heat the oil in a large deep frypan over low heat. Add the onion, garlic and a little salt and pepper, then cook, stirring for 5 minutes until the onion is soft. Increase the heat to high, add the turkey and cook, stirring, for 2-3 minutes until golden. Add the rice and stir to coat the grains. Add the cinnamon quill and stock, then bring to the boil. Cover and simmer over low heat for 15 minutes or until rice is tender.
3.

Remove the pan from the heat and stir in cranberries, pistachios and coriander. Cover and stand for a further 5 minutes. Fluff up the rice with a fork and serve.