Turkey Pilaf wtih Saffron

Culinary Tools:

  • ½-quart Butter Warmer
  • 1-quart Mixing Bowl
  • Chef’s Knife
  • 6-quart Dutch Oven with cover


  • 5 cups chicken broth
  • ½ teaspoon saffron in threads
  • 4 cloves garlic, finely chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, seeded and cubed
  • 4 cups tomatoes, diced
  • 1 cup carrots, diced
  • 1 pound lean ground turkey
  • 1 cup green peas
  • 4 tablespoons oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 cups uncooked rice


In the ½quart Butter Warmer, add ½ cup chicken broth and simmer for 4 minutes at medium-high heat. Combine broth with saffron in the 1-quart Mixing Bowl; stir well.

With the Chef’s Knife, chop garlic, onions and celery. Using the same knife, cut green bell pepper, tomatoes and carrots according to the instructions.

Preheat the 6-quart Dutch Oven for 3 minutes at medium-high temperature. Add turkey, and cook for 4 minutes or until crumbly; stir frequently. Remove meat and set aside. Insert veggies, herbs, salt and pepper to taste; cook for 5 minutes. Add the remaining  4½ cups of chicken broth and saffron mixture; put turkey back and add rice; mix well. Cover with Redy-cook® valve open. When it whistles (7 minutes approx.), close it and reduce temperature to low; cook for 15 more minutes. Serve hot.