İstanbul Pilaf

Ingredients

• •450 g rice
• •125 g butter
• •1 turkey fillet
• •1 cup canned peas
• •A pinch of saffron
• •1 tsp ground ginger
• •50 g almonds
• •50 g shelled pistachios
• •Salt

Preparation

1. 1

   Soak the rice in salted boiling water 30 minutes, then rinse and drain. Sauté with the almonds in butter 5 minutes. Boil the turkey fillet and reserve 2 cups turkey broth. Soak the saffron in half a small cup of water 30 minutes and add to the broth. Shred the turkey and add to the rice with the peas, salt and ginger. Add the turkey broth and cook over low heat until absorbed. Add the pistachios (soaked and skinned in hot water) and let the pilaf rest.