Turkish Pilaf Recipe

Name: Turkish Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces dry green lentils (soaked in water overnight); 5 ounces cracked bulgur wheat; 2 ounces currants; 2 teaspoons coriander seeds; ½ teaspoon clove; ½ teaspoon cinnamon; ½ 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; ½ cup flat leaf parsley, chopped; ¼ cup coriander leaves, chopped; 1 pint yoghurt; ¼ cup fresh mint leaves, chopped; salt & fresh ground pepper

Servings: persons

5 ounces dry green lentils (soaked in water overnight)
5 ounces cracked bulgur wheat
2 ounces currants
2 teaspoons coriander seeds
½ teaspoon clove
½ teaspoon cinnamon
½ 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
½ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
1 pint yoghurt
¼ cup fresh mint leaves, chopped
salt & fresh ground pepper

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.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 ounces dry green lentils (soaked in water overnight), 5 ounces cracked bulgur wheat, 2 ounces currants, 2 teaspoons coriander seeds, and more.

Yes, Turkish Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions