How to Make Turkish Bulgur Pilaf

How to make delicious Turkish bulgur pilaf: First, pour oil into a pot and wait for it to heat up. Then, peel and finely chop the onion, and sauté it in the pan until it becomes translucent. Wash and chop the green peppers, and add them to the pot. Then add the previously cleaned and chopped green beans. Add the tomato paste and sauté until the raw taste of the paste disappears and it turns into a rich color. Next, wash the tomatoes, grate them, or use an immersion blender to purée them. Add the tomato purée to the mixture and stir until the extra water from the tomatoes evaporates and the ingredients turn a vibrant color. Finally, add the spices and cook until their fragrance is released.

Next, add enough hot water to the pot so that the liquid level is about a finger's width above the ingredients, and cook the green beans. You can use steamed green beans and replace hot water with chicken or beef broth for a richer taste.

Then, add the washed bulgur and enough water to soften it. Once the water is absorbed, gather the bulgur in the middle of the pot like rice, cover it with a lid, and cook on low heat until it is fully steamed. Finally, add butter on top before serving. Enjoy!

Key Tips for Making Turkish Bulgur Pilaf:

• You can use any vegetables you prefer to make this pilaf.

• You can also use bell pepper paste.

• You may optionally add one grated garlic clove.

Ingredients for second method of Turkish Bulgur Pilaf:

• 2 cups soaked rice

• 1 cup bulgur wheat

• 2 tbsp fried onions

• Water, oil, salt, and turmeric (as needed)

How to make the second method of Turkish Bulgur Pilaf: Heat some oil in a pan over medium heat. Then, add the bulgur wheat and sauté it until it turns golden. Set the bulgur aside. Bring water to a boil in a separate pot. Add the fried onions, sautéed bulgur, and the pre-soaked rice to the boiling water, and allow the water to evaporate over medium heat, letting the ingredients absorb the water. Once the water has fully evaporated, reduce the heat, cover the pot with a lid, and allow the pilaf to steam for 40 minutes.