Burghul pilaf

Burghul pilaf

Bulgur pilavı

By
From
Turkish Fire
Serves
8-10
Photographer
Alicia Taylor

Burghul, or bulgur as it is known to the Turks, is an essential part of the Turkish diet. It is available in two forms: ince bulgur, which is fine burghul for using in salads and köfte dishes, and iri bulgur, which is a coarser burghul used for pilafs.

Ingredients

Quantity Ingredient
50g butter
2 large white onions, finely chopped
60g tomato paste
2 long green chillies, finely chopped
350g coarse burghul

Method

  1. Melt the butter in a heavy-based saucepan over a medium–low heat. Add the onion and cook until translucent, about 6–8 minutes. Stir in the tomato paste and chilli and season with sea salt and freshly ground black pepper. Cook for a few more minutes.
  2. Add the burghul and cook for 3–4 minutes, stirring gently. Pour in 750 ml water, bring to the boil and stir. Cover, reduce the heat and simmer for 15–20 minutes, or until the burghul is tender.
  3. Turn the heat off and allow the burghul to rest for 20–30 minutes. Stir again and serve.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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