Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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How to Make Carrot and Raisin Pilaf | Afghan Rice
Oh my, I made two verbal blunders in this video (and maybe more!). Bonus points if you can find them and share them in the comments. Or scroll down and see them below.
Today's recipe is carrot and raisin pilaf (not carrot and rice pilaf which was my first blunder) and it's one I have been enjoying for years...not only in Afghan restaurants but in the home of my friends who cook based on recipes handed down from cook to cook. I tripled the recipe and added 3 cups of rice, but didn't triple everything. I added 4 medium to large carrots, and a cup of raisins. I soaked the rice in filtered water for about an hour, but you can let this soak for hours and even longer if you leave in the refrigerator. I made the Afghan char masala wrong for the second time. The first time, I misread tablespoon and added a teaspoon of everything instead and this time, I added coriander seeds rather than cumin seeds. You can find the original Afghan Char Masala mix on page 12 of the The Silk Road Gourmet. I also omitted the onions, but 1 onion per 1 cup of rice is recommended. I added saffron (1/8 of a teaspoon not 1 teaspoon which was my second blunder) directly to the carrots and raisins when they are sauteing which colors the rice unevenly in places (when you use the filaments rather than the ground saffron). Once the carrots are softened and raisins plump, I added some broth and then added the rice which was rinsed and drained. Cover the rice and reduce the temperature. Watch the rice often so it doesn't burn and so you can add water or broth as necessary, but take care not to let out the steam often or it will take longer to cook and need more water. When it's done, you can gently toss the rice, but don't mix it so you can avoid breaking the rice.
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Here's the Carrot and Raisin Pilaf recipe:
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How to make UZBEK PILAF (Pulao, Palov, Plov, Osh)
This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf.
INGREDIENTS AND PRODUCT LINKS:
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Carrots 500 gr
Onions 4 pcs
Tail fat 100 gr
Sunflower oil 400 gr
Beef 350 gr
Rice 500 gr
Cumin seeds 1 tsp
Yellow raisins 1 tbsp
Black raisins 1 tbsp
Turmeric 1 tsp
Water 300 ml
Salt
Water
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1. Basmati Rice, 15-Pound Bag ➜
2. Non-GMO Sunflower Oil ➜
3. Golden Raisins ➜
4. Black Raisins ➜
5. Organic Turmeric ➜
6. Cumin Seeds ➜
7. Cast Iron Wok ➜
8. Ceramic Plate ➜
9. Portable Induction Cooktop ➜
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Cold Rice Noodle Salad Recipe
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Katlama / Qatlama Easy Recipe
Loaded Potato Cheese Stick
The Fluffiest Pancakes With Yogurt
Steamed Dumplings - Uzbek Manti with Pumpkın Recipe
Delicious Mung Bean SOUP Recipe
Awesome Pasties with Minced Meat!
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