Bulgur pilaf
Middle Eats · ♥ 1.7K likes · 47.9K views · 6 min video
Read about bulgur in the BrightCulinary Book
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Ingredients
Method
Techniques
Heat the vegetable oil in a stainless steel pot over medium-high heat and saute the diced onion five to six minutes until just starting to soften.
- 20 ml vegetable oil
- 1 whole onion
- 1 whole red capia pepper
- 1 whole mild green chilli
- 1 cloves garlic
- 10 g red pepper paste
- 10 g tomato paste
Add the sliced capia pepper and green chilli, then the minced garlic, the red pepper paste and the tomato paste.
Mix and saute about four minutes until the pepper and chilli soften and the paste starts sticking to the pot.
- 1½ tsp salt
- 2 tsp dried mint
- ¾ tsp black pepper
- ½ tsp pul biber
Season with the salt, dried mint, black pepper and pul biber.
- 270 g bulgur
- 20 g butter
- 500 ml hot water
Add the unwashed bulgur, the butter and the hot water, mix until the butter melts and bring to a simmer.
Set the heat to medium, cover with a tight fitting lid and simmer 15 minutes until the grains are about four times their size and the liquid is absorbed.