Basmati Turkey pilaf recipe | Pistachio, cranberries & herbs
Full of festive flavours from juicy turkey steaks, tart cranberries and vibrant pistachios.
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Cooking tools:
- Kitchen scale
- Colander
- Chef's knife
- Cutting board
- Pan
- Fitted lid
- Oven
- Stove
- Griddle
- Wooden spoon
- Fork
- Plate
- Spatula
- Kitchen timer
Ingredients
- Basmati Pilaf
- 450g of Tilda Pure Basmati
- 10g butter
- 2 shallots, finely diced
- 600ml chicken stock
- 10g pistachio nuts, peeled
- 20g dried cranberries
- 5g fresh thyme, picked
- salt to season
- Turkey Steaks
- 6 turkey breast steaks, each weighing 200g
- rapeseed oil
- 1 knob butter
- parsley cress
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