Turkish Pilaf

Name: Turkish Pilaf
Ingredients: 5 ounces dry green lentils (soaked in water overnight); 5 ounces cracked bulgur wheat; 2 ounces currants; 2 teaspoons coriander seeds; 12 teaspoon clove; 12 teaspoon cinnamon; 12 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; 12 cup flat leaf parsley, chopped; 14 cup coriander leaves, chopped; 1 pint yoghurt; 14 cup fresh mint leaves, chopped; salt & fresh ground pepper

21 ingredients

14 steps

Ingredients

5 ounces dry green lentils (soaked in water overnight)
5 ounces cracked bulgur wheat
2 ounces currants
2 teaspoons coriander seeds
12 teaspoon clove
12 teaspoon cinnamon
12 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
12 cup flat leaf parsley, chopped
14 cup coriander leaves, chopped
1 pint yoghurt
14 cup fresh mint leaves, chopped
salt & fresh ground pepper

Directions

1

Drain the lentils, cover them with water in a saucepan, bring to the boil and simmer until soft.
2

Meanwhile, place the bulgur and currants in a bowl and just cover them with boiling water.
3

Set to one side for about 10 minutes to allow the bulgur to absorb the water.
4

Dry-roast the coriander seeds and cloves until aromatic, then grind to a powder.
5

Combine them with the remaining spices and set to one side.
6

In a wok, heat the olive oil and add the pine nuts, turning frequently.
7

When golden, remove them from the wok and set to one side.
8

Fry the chicken strips in the wok until golden.
9

Add the butter, and when it has melted add the carrots and onion and fry them until soft.
10

Add the spice mixture, the drained cooked lentils, then the bulghur wheat, the currants and the stock.
11

Stir well, cover the wok, reduce the heat and gently steam for 5 minutes.
12

Finally, add the flat-leaf parsley.
13

Turn out on a large dish, and sprinkle with coriander and pine nuts.
14

Serve immediately with yoghurt mixed with chopped fresh mint, salt and pepper and a crunchy green salad.