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    Pheasant Pilaff with Pistachios

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    Pheasant Pilaff with Pistachios

    A wonderfully fragrant pilaff that complements the rich, distinctive flavour of pheasant. Pistachios add great texture, taste and plenty of colour.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 x 160g pack Waitrose Pheasant Breast Fillets
    • 50g butter
    • 1 onion, thinly sliced
    • 250g basmati rice, rinsed
    • 600ml hot chicken stock
    • 1 bay leaf, torn in half
    • 1 cinnamon stick
    • 20g pack fresh parsley, roughly chopped
    • 75g roasted pistachios, roughly chopped


    1. Cut each pheasant breast fillet into 3. Melt half the butter in a large heavy-based pan with a tight-fitting lid. Add the onion and cook over a medium heat for 5-6 minutes until golden and slightly softened. Using a slotted spoon, remove from the pan and reserve.
    2. Return the pan to the heat and increase the temperature. Add the pheasant pieces and cook in batches for 1-2 minutes on each side until just golden. Reserve with the onions.
    3. Return the pan to the heat and add the remaining butter and the rice. Stir with a wooden spoon until the rice is coated in the butter. Add the hot stock, bay leaf, cinnamon stick and reserved onion, pheasant and any juices to the pan and mix together.
    4. Cover and bring to the boil, then simmer gently without stirring for 10 minutes, or until all the liquid has been absorbed.
    5. Remove the cinnamon stick and bay leaf. Stir in the parsley and pistachios and season. Serve immediately, with a little Greek yogurt (optional) to spoon over and a dressed watercress salad.

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    Cook's tips

    This pilaff can be made in advance, covered, and kept warm in a low oven for up to 30 minutes before serving.

    Always wash basmati rice before cooking to remove any excess starch, which may otherwise cause the grains to stick together.


    Average user rating

    4 stars