Usuba
Turkey and Pumpkin Pilaf
Aromatic pilaf with tender turkey meat, sweet pumpkin and vegetables. The rice is cooked in the oven with fragrant spices: turmeric, cumin and coriander. The dish turns out crumbly, with rich flavor and pleasant texture.
- Total
- 85 min
- Standard serving
- 586.2 g
Ingredients
Total 19- Turkey fillet
62.5 g - Pumpkin
62.5 g - Brown Basmati Rice
43.75 g≈ 4 tbsp - Tomatoes
90 g≈ 3/4 pcs - Carrot
50 g≈ 1/2 pcs - Leek
75 g≈ 1/2 stalk - Onion
37.5 g≈ 1/4 pcs - Green peasfrozen
25 g≈ 2 tbsp - Garlic
0.75 g≈ 1/4 clove - Cilantro
7.5 g≈ 2.5 sprig - Thyme
0.75 g≈ 1/2 sprig - Vegetable Broth
125 ml≈ 1/2 cup - Vegetable oil
1.25 ml≈ 1/4 tsp - Ground coriander
0.938 g≈ 1/4 tsp - Caraway
0.938 g≈ 1/4 tsp - Turmeric
1.125 g≈ 1/4 tsp - Bay leaf
0.25 g≈ 1/2 pcs - Ground red pepper
0.585 g - Black peppercornsground
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Peel the pumpkin and cut it into pieces 3 cm in size.
- 2
Step 2
Cut the tomatoes into small cubes.
- 3
Step 3
Chop the remaining vegetables into small pieces: carrots, leeks, and onions. Do not mix them together.
- 4
Step 4
Preheat the oven to 180°C.
- 5
Step 5
Heat vegetable oil in an oven-safe skillet. Stew the onion and garlic for 5 minutes, sprinkling with water if necessary.
- 6
Step 6
Add thyme leaves, bay leaf, coriander, cumin, turmeric and red pepper. Mix well.
- 7
Step 7
Cut the turkey into long narrow strips. Place in a skillet, shake to mix and cook for 2 minutes.
- 8
Step 8
Add sliced leeks, carrots, and pumpkin. Cook for 3 minutes.
- 9
Step 9
Rinse the rice and pour it into the pan.
- 10
Step 10
Pour in the vegetable broth, add green peas and tomatoes. Bring to a boil, cover with a lid or foil, and place in the oven. Cook for 30–40 minutes until the rice becomes tender and the liquid is absorbed.
- 11
Step 11
Remove the pilaf from the oven, fluff the rice with a fork. Cover with a lid and let it sit for 3–5 minutes.
- 12
Step 12
Finely chop the cilantro.
- 13
Step 13
Pepper the pilaf, sprinkle with chopped cilantro and serve.
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