Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Pinch of saffron threads

  3. 3 cups (750ml) hot chicken stock

  4. 2 tbs olive oil

  5. 1 onion, thinly sliced

  6. 2 garlic cloves, finely chopped

  7. 500g turkey breast fillet (see note), cut into strips

  8. 1 1/2 cups (300g) long-grain rice

  9. 1 cinnamon quill

  10. 1/3 cup (50g) dried cranberries

  11. 1/3 cup unsalted shelled pistachios, roughly chopped

  12. 1/4 cup chopped coriander leaves

Instructions Jump to Ingredients ↑

  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.


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