Turkish Pilaf
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 5 ounces dry green lentils (soaked in water overnight)
- 5 ounces cracked bulgur wheat
- 2 ounces currants
- 2 teaspoons coriander seeds
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cardamom
- salt & fresh ground pepper
- 2 tablespoons olive oil
- 2 ounces pine nuts
- 3 skinless chicken breasts, cut into thin strips and seasoned with
- salt and pepper
- 2 ounces butter
- 3 medium carrots, diced
- 1 large red onion, chopped
- 5 fluid ounces chicken stock
- 1⁄2 cup flat leaf parsley, chopped
- 1⁄4 cup coriander leaves, chopped
- 1 pint yoghurt
- 1⁄4 cup fresh mint leaves, chopped
- salt & fresh ground pepper
directions
- Drain the lentils, cover them with water in a saucepan, bring to the boil and simmer until soft.
- Meanwhile, place the bulgur and currants in a bowl and just cover them with boiling water. Set to one side for about 10 minutes to allow the bulgur to absorb the water.
- Dry-roast the coriander seeds and cloves until aromatic, then grind to a powder.
- Combine them with the remaining spices and set to one side.
- In a wok, heat the olive oil and add the pine nuts, turning frequently. When golden, remove them from the wok and set to one side.
- Fry the chicken strips in the wok until golden.
- Add the butter, and when it has melted add the carrots and onion and fry them until soft.
- Add the spice mixture, the drained cooked lentils, then the bulghur wheat, the currants and the stock.
- Stir well, cover the wok, reduce the heat and gently steam for 5 minutes.
- Finally, add the flat-leaf parsley.
- Turn out on a large dish, and sprinkle with coriander and pine nuts.
- Serve immediately with yoghurt mixed with chopped fresh mint, salt and pepper and a crunchy green salad.
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RECIPE SUBMITTED BY
Tansy1308
New Zealand