Turkish Bulgar Pilaf
This 'Bulgar Pilaf' is a recent addition to my recipes and reminiscent to delectable cuisine from my Turkey trip in last autumn. It is prepared with simple ingredients yet so tasty that no one can resist it. Coarse bulgar wheat works best for this dish and lots of tomatoes. Bulgar wheat doesn't take too much time for cooking; so this pilaf can be prepared quickly. Relish this bulgar pilaf with grilled meat or halloumi and some fresh salad.
Ingredients
- 1/2 cup bulgar wheat coarse
- 1 nos onion white
- 3 nos tomatoes
- 2-4 nos garlic cloves
- 1 tbsp butter or olive oil
- fresh green coriander handful
- salt as per taste
- water for cooking
Instructions
- First gather all ingredients.
- Wash bulgar wheat and keep it aside. Meanwhile finely chop onion and tomatoes.
- Heat the pan over high heat and add butter into it.
- Once butter starts melting, add chopped onions into the pan.
- Turn heat to medium-high and stir onions until they are softened.
- Once onions are translucent, add minced garlic into the pan.
- Mix everything and allow it to cook over medium-high heat.
- Once raw smell of garlic goes off; add tomatoes into the pan. Gently mix everything together and cover the pan with lid.
- Let it cook until tomatoes turns soft and mushy.
- Once tomatoes are nice and soft; add soaked bulgar wheat into it.
- Season with salt and combine everything well. Add about 1.5 cups of water and cover the lid.
- Allow it to cook over low-medium heat for about 5-7 minutes.
- Remove the lid and add some chopped coriander into the pan. Give a quick stir and allow it to cook further.
- In another 4-5 minutes bulgar gets cooked. Ensure all water is soaked up.
- Once nicely cooked, bulgar absorbs all the water and swells up in size. (If bulgar is not soft enough, then add some more water and cook it).
- Finally garnish with freshly chopped coriander over the top and bulgar pilaf is ready to serve.
Notes
- Use coarse bulgar wheat as it gives nice texture to the pilaf.
- You can also use little paprika powder or green chillies to add spiciness.
- To ensure bulgar is cooked; just check its texture by gently pressing it in between fingers. If it's not soft then cook it further with water.