Festive pilaf

Ingredients

• 400 gbasmati rice
• 30 gunsalted butter
• 1onion, thinly sliced
• 3garlic cloves, crushed
• 1, optionalgreen chilli, finely chopped
• 1 1/2 tspground cumin
• 1/2 tspground cinnamon
• 2 tspground turmeric
• 5cardamom pods
• 50 g, plus extra to servedried cranberries
• 300–400 gleftover cooked turkey meat, shredded
• 600 mlchicken stock
• 1bay leaf
• 100 gGreek yoghurt
• 1/2 x 30 g pack, finely chopped, plus extra leaves to garnishcoriander
• Juice of 1lemon
• 25 gpistachio kernels, chopped

Instructions

1. 1

   Cook the pilaf

   Rinse the rice in a colander until the water runs clear, then set it aside. Melt the butter in a large lidded saucepan or sauté pan over a medium heat. Add the onion, garlic and chilli, if using, and cook for 5–7 minutes until softened and golden. Stir in the spices and cook for about 1 minute, until fragrant. Add the cranberries, turkey and rinsed rice; stir often for 2 minutes so the rice is coated in the spices. Pour in the stock, add the bay leaf, season and stir. Bring to the boil, then turn the heat to low, cover and cook for 15 minutes. Take the pan off the heat and leave it covered for a further 10 minutes.

2. 2

   Finish and serve

   While the rice cooks, mix the yoghurt with the chopped coriander, half the lemon juice and a pinch of salt. Once the rice has rested, remove the cardamom pods and bay leaf, add the remaining lemon juice and fluff the rice with a fork. Transfer to a platter and finish with a drizzle of the yoghurt mixture, chopped pistachios, extra coriander leaves and extra dried cranberries.

What is turkey pilaf?

Pilaf is a rice dish cooked with stock and seasonings, with traditions across parts of the Middle East and Central Asia. This version gives the dish a festive British spin by using leftover cooked turkey.

Basmati rice, warm spices and tart cranberries make a fragrant, colourful centrepiece. A cool coriander yoghurt and crunchy pistachios bring contrast when it is served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 19g protein, 47g carbs, 8g fat.

The basmati rice supplies most of the carbohydrates, while the turkey contributes much of the protein. Butter, yoghurt and pistachios provide much of the fat; pair a serving with salad or vegetables for extra freshness and variety.

Build flavour in the pan

Softened onion: cooking it with the garlic and optional chilli for 5–7 minutes gives the base time to mellow and turn golden.

Whole and ground spices: cumin, cinnamon and turmeric season the rice, while cardamom pods perfume the stock as it cooks. Stir the spices briefly until fragrant, rather than letting them sit in the hot pan.

Rinse and coat the rice

Rinsing: wash the basmati until the water runs clear, as directed, then drain it before it goes into the pan.

Coating: give the rice 2 minutes with the turkey and cranberries, stirring often. This distributes the spices through the grains before the stock is added.

Let the rice steam

Covered cooking: once the stock comes to the boil, reduce the heat to low and keep the lid on for the 15-minute cooking time. Avoid lifting the lid while the rice cooks, so the steam stays in the pan.

Resting: leave the pan off the heat and covered for another 10 minutes. Then remove the whole spices and bay leaf and fluff gently with a fork.

Finish with contrast

Cool dressing: mixing yoghurt with coriander, lemon juice and a pinch of salt gives the rich, spiced rice a fresh finish. Add the dressing as a drizzle over the platter rather than stirring it through.

Crunch and tartness: pistachios add a crisp topping, while the extra cranberries echo those cooked into the rice. Scatter on the extra coriander leaves just before serving.

Serving it at a gathering

Platter style: spreading the pilaf on a serving platter makes it easy to finish with the toppings and share at the table or as part of a buffet.

On the side: serve it with a crisp green salad or cooked vegetables for a more rounded meal. Check that the chicken stock is gluten-free if required.

Recipe notes & tips

• Use a large pan with a close-fitting lid so the rice can cook evenly in the steam.
• Drain the rinsed rice well before adding it to the pan.
• Keep the heat low once the stock reaches the boil.
• Remove the cardamom pods and bay leaf before serving.
• Add the extra cranberries and coriander leaves at the end to keep their colour and texture bright.
• Check the chicken stock label for gluten if you need the dish to be gluten-free.

Variations

• More heat: include the optional green chilli for a sharper kick.
• Extra fruit: scatter additional dried cranberries over the finished platter.
• Herb swap: use chopped parsley in the yoghurt if you do not have coriander.
• Nut alternative: replace pistachios with chopped almonds for a different crunchy finish.
• Meat-free version: use cooked chickpeas instead of turkey and vegetable stock instead of chicken stock.

Common mistakes to avoid

• Skipping the rinse: wash the rice until the water runs clear, as the method directs.
• Browning the spices: stir them for about 1 minute, just until fragrant, then add the other ingredients.
• Lifting the lid: keep the pan covered for the full 15-minute cook so the steam can do its work.
• Serving straight away: rest the covered pan off the heat for 10 minutes before fluffing the rice.
• Leaving whole spices in: remove the cardamom pods and bay leaf before transferring the pilaf to the platter.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge and use within 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry; store the yoghurt topping separately if possible.

Frequently asked questions