Turkish Style Bulgur Pilaf
Print RecipeIngredients
- 2 cups coarsely ground bulgur
- 2 onions, diced
- 1 carrot, grated
- 4 cloves of garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon + 1 teaspoon butter
- 2 tablespoons (hot) red pepper paste
- 2 tablespoons tomato paste (or 200 ml tomato puree)
- 400 g (1 can) of boiled chickpeas or any other protein source such as mushrooms
- 1 tablespoon dried mint
- 1 teaspoon dried thyme (or oregano)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes, if using sweet red pepper paste (optional)
- Serve with: yogurt and kimchi/pickles
Instructions
Brown one tablespoon of butter and olive oil in a pot
Add in the onions and sauté for a couple of minutes
After the onions are softened, stir in the garlic and continue to sauté
Add the tomato and pepper paste and mix
Add the bulgur, carrot and chickpeas/mushroom. Continue to stir after adding every ingredient
Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste
Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur - on low heat. Unlike rice pilaf, leaving a little water at the bottom of the pan will make your bulgur pilaf better.
Turn off the heat and cover with a clean kitchen cloth plus the lid and let it rest for 10 minutes
Fluff up and serve with yogurt and kimchi or pickles
Serve with yogurt and kimchi/pickles
Notes
Credit: Refika Birgül
