Bulgur pilaf (basic recipe)
Last Updated on
ingredients
3 dl bulgur 6 dl water 60 g butter 82% 1 KL salt Vegetable oil as needed
progress
Bulgur pilaf is an excellent and tasty substitute for rice. Its preparation is very simple and quick 🙂 In Turkish cuisine, bulgur pilav is a very popular and common dish. And all its variations 🙂
1.
It’s actually up to you what kind of bulgur you use, it doesn’t matter 🙂 Every bulgur drinks water the same, except dark bulgur. I’ve got a coarse grain here now, I’d even say it’s whole grain 🙂
2.
Prepare a 3 inch jar worth of bulgur. Then water, salt, butter and a little oil under the bulgur.Use only 82% butter as it will give the bulgur a great taste 🙂
3.
Let the bulgur sizzle in a little oil for a while.Then pour water and salt over the bulgur. Salt should be put so much that the water tastes too salty 🙂 then the pilaf will be exactly pleasantly salty. Finally, place the butter pieces on top and cook/stew covered on medium heat for about 12 minutes.
4.
Don’t uncover or stir the bulgur, just swirl the pan/pot to move the contents around.
5.
Cook only until 3/4 of the water boils out, so a little bit must still be left on the bottom. I tend to peek out the other side of the fork from the edge to see how much water is there 🙂 When there’s just a little bit left, we cover the pilaf back up, wait until it starts to sizzle and steam forms under the lid again. Then take the pot off the heat and leave it aside for about 15 minutes, it will finish itself.
6.
The pot is taken from the edge and always only as much as you need 🙂 This way, it will always stay as fresh and juicy.
7.
Pilav tastes delicious, the butter gives it a great taste 🙂 I make pilaf like this as a “basic” bulgur pilaf with onions, it’s fantastic too! That is, first you saute finely chopped onions in oil and then you add bulgur 🙂
8.
This pilaf is served as a side dish with various dishes on the juice. I made chicken in ginger-apple sauce to go with it this time 🙂
9.
Have a nice taste!
