Spicy pilaf with vegetables and turkey
4 servings
85 minutes
Spicy pilaf with vegetables and turkey is a refined dish of Greek cuisine that combines the tenderness of turkey, the sweetness of pumpkin, and the rich aroma of spices. Inspired by Eastern motifs, this pilaf gains depth of flavor from coriander, cumin, and turmeric. Slow-cooked in the oven with vegetable broth, basmati rice absorbs all the richness of the spices, becoming fluffy and fragrant. The freshness of herbs added at the end gives the dish lightness and completeness. This pilaf is perfect for a cozy family dinner or a festive feast, delighting with its vibrant taste and health benefits.
1
Peel the pumpkin and cut it into 3 cm pieces.
- Pumpkin: 250 g
2
Cut the tomatoes into small cubes.
- Tomatoes: 3 pieces
3
All other vegetables should also be chopped small, but not mixed.
- Carrot: 2 pieces
- Leek: 2 stems
- Onion: 1 head
- Garlic: 1 clove
4
Preheat the oven to 180°C.
5
In an oven-safe skillet, heat vegetable oil and sauté chopped onion and garlic for 5 minutes, adding water if necessary.
- Onion: 1 head
- Garlic: 1 clove
- Vegetable oil: 1 teaspoon
6
Add thyme leaves, bay leaf, coriander, cumin, turmeric, and red pepper, and mix.
- Thyme: 2 stems
- Bay leaf: 2 pieces
- Ground coriander: 1 teaspoon
- Caraway: 1 teaspoon
- Turmeric: 1 teaspoon
- Ground red pepper: 0.5 teaspoon
7
Cut the turkey into long narrow strips, place in a pan and shake to mix everything. Cook for two minutes.
- Turkey fillet: 250 g
8
Add chopped leeks, carrots, and pumpkin and cook for 3 minutes.
- Leek: 2 stems
- Carrot: 2 pieces
- Pumpkin: 250 g
9
Wash the rice and add it to the pan.
- Brown basmati rice: 175 g
10
Pour in the broth, add green peas and tomatoes. Bring to a boil, cover with a lid or foil, and transfer to the oven. Cook for 30−40 minutes until the rice is soft and most of the liquid is absorbed.
- Vegetable broth: 500 ml
- Frozen green peas: 100 g
- Tomatoes: 3 pieces
11
Remove from the oven and fluff the rice. Cover again and let it sit for 3-5 minutes.
12
Chop cilantro or parsley finely.
- Cilantro: 1 bunch
13
Season the cooked rice with pepper, sprinkle with chopped herbs, and serve.
- Freshly ground black pepper: pinch
- Cilantro: 1 bunch
