ساطری پلو Carrot & Raisin Pilaf | Sateri Polo
لطفا جهت مشاهده لیست و میزان مواد مورد نیاز برای تهیه ساطری پلو به سایت «نوش جان» در آدرس زیر مراجعه فرمایید:
Ingredients for 2:
Rice: 2 Cups
Ground Beef: 200g
Dried Raisins: 1 Cup
Carrot: 150g
Onion: 150g
Brewed Saffron: 3Tbsp
Turmeric: 1Tsp
Salt and pepper to taste
Sliced potatoes or flat bread as needed for Tahdig (optional)
Oil as needed
How To Cook Seasoned Bulgur Wheat
Ingredients:
2 cups bulgur
2 cups coconut milk
Roughly 1 1/2 cups water
1 whole scotch bonnet pepper( optional)
All purpose seasoning of choice ( I used Island Spice all purpose seasoning). Seasoned to you liking
1/2 tsp Celery salt
Pinch of salt
Seasoning blend: (Same as in previous curry recipe)
1/2 large onion
3 garlic
Few stalks scallion
1/2 green bell pepper
1/2 scotch bonnet pepper
2 tbsp grape seed oil (optional)
Add fresh thyme if you have it
Blend in food processor or just cup and add to pot as is
*** I only use roughly 2 tbsp of this seasoning.
ENJOY!
SIMPLE BUT TASTY RICE AND BULGUR PILAF RECIPES
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
SIMPLE BUT TASTY RICE AND BULGUR PILAF RECIPES
Music: Gaziantep Yolunda - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you two simple pilaf recipes, takes about 5 minutes to prepare, then easy to cook. If you need to make a tasty side dish but don't have much time, then these recipes are might be for you. I use hot water in the recipe, but you can also use chicken stock for its amazing flavor, if you have on hand. Just be careful when adding salt to a dish, where using stock.
To stay tuned upcoming videos SUBSCRIBE here:
You can support my Channel with Patreon:
Rice pilaf recipe starts at 0.30, and Bulgur pilaf is at 3.08.
INGREDIENTS FOR SIMPLE RICE PILAF (2-3 servings)
1 cup long-grain white rice
2 cups hot water (or chicken stock)
2 tbsp vermicelli
1 tbsp lemon juice
1 tbsp olive oil
1 real tablespoonful cubed butter
1/2 tsp or to taste salt
A pinch of white pepper
A pinch of granulated sugar
DIRECTIONS
Rinse the rice thoroughly under cold water and drain.
Squeeze 1 tbsp lemon juice on top, mix, set aside.
Heat 1 tbsp olive oil, over medium low heat, in a large-medium size pan.
Add 2 tbsp vermicelli, and sautee until golden brown, stirring occasionally.
Add the rice, mix.
Sprinkle salt, white pepper and a pinch of sugar on top.
Add butter and mix until melted.
Add 2 cups hot water (or chicken stock).
Cook for about 30 seconds over medium heat, stirring constantly.
Check the seasoning, then reduce heat to the lowest possible setting.
Cover and cook until the water is absorbed and the rice is tender, for about 12-14 minutes.
Check to see if all of the water is absorbed, then turn off the heat.
Cover with paper towels then the lid, let rest for about 10 minutes.
Mix gently and serve.
INGREDIENTS FOR SIMPLE BULGUR PILAF (2-3 servings)
1 cup coarse bulgur
2 - 1/4 cups hot water (or chicken stock)
1 tbsp olive oil
1 real tablespoonful cubed butter
1 tbsp tomato paste
1 tsp sweet paprika
1/2 tsp or to taste salt
A pinch of black pepper
A pinch of granulated sugar
DIRECTIONS
Rinse the bulgur thoroughly under cold water, drain and set aside.
Heat olive oil and butter in a large-medium size pan, over medium low heat.
Add sweet paprika and cook for about 1 minute, stirring constantly.
Add tomato paste, mix well.
Add 1/4 cup water, mix.
Add bulgur and mix well.
Sprinkle salt, black pepper and a pinch of sugar on top, mix.
Add 2 cups hot water (or chicken stock).
Cook for about 30 seconds over medium heat, stirring constantly.
Check the seasoning, then reduce heat to the lowest possible setting.
Cover and cook until the water is absorbed and the bulgur is tender, for about 12-14 minutes.
Check to see if all of the water is absorbed, then turn off the heat.
Cover with paper towels then the lid, let rest for about 10 minutes.
Mix gently and serve.
Make sure to add a small splash of water, before reheating the pilafs.
READY :) Thank You For Watching!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
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!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
Check out our Etsy Shop:
JOIN:
SUBSCRIBE:
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!
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
Pilaf Pourgouri (Bulgur Wheat Pilaf)
Pilafi Pourgouri, like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal. For the ingredients please visit:
Η συνταγή στα Ελληνικά:
Beautiful Bulgur Rice Pilaf Recipe
An easy and very satisfying pilaf, Pollof, Pilav, Pilau recipe you can make at home from simple ingredients.
SCROLL DOWN FOR RECIPE
➢FOR ALL YOUR MAIL OVER PREMIUM SPICE NEEDS, VISIT Taste of India over at:
FREE & FAST UK Delivery & World Wide shipping available! Multi-Buy Discounts! & Plenty of Bundle Deals. Also stock lots more products than ever before!
➢MIXED / BLENDED SPICES (all freshly roasted & ground to order)
Instant Onion Bhaji Mix (480g)
British Indian Restaurant MIX POWDER (350g)
Chennai (Madras) Masala (90g)
Chennai (Madras) Masala (480g)
Tikka / Tandoor Masala (90g)
Tikka / Tandoori Masala (480g)
Garam Masala (90g)
Garam Masala (480g)
Masala Supreme (90g)
Masala Supreme (480g)
Mild Madras Curry Powder (90g)
Panch Phoran / Bengali 5 Spice (90g) -
➢HERBS & DRIED LEAVES
Garlic Powder (80g)
Ginger Powder (80g)
Tej Patta / Cinnamon Leaves (10g)
Ajwain / Carom Seed (90g)
Kasuri Methi / Dried Fenugreek Leaves (90g)
➢ WHOLE SPICES
Black Cardamom (80g)
Black Pepper Corns (80g)
Whole Green Cardamom (50g)
Whole Cloves (80g)
Cassia Bark / Cinnamon Stick (80g)
Black Seed / Kalongi / Nigella (80g)
Whole Coriander Seed (90g)
Cumin Seed (90g)
Fennel Seed (90g)
Black Mustard Seed (90g)
Whole Dried Kashmiri Chilli (30g)
Maggi Coconut Cream Powder (90g)
➢SINGLE POWDERED SPICES
Extra Hot Chilli Powder (90g)
Kashmiri Chilli Powder (90g)
Paprika (90g)
Turmeric Powder (90g)
Cumin Powder (90g)
Coriander Powder (90g)
➢TO PURCHASE MY INDIAN COOKERY BOOKS:
✺A Culinary Passage Through India – A Recipe From Every Region In India
INGREDIENTS- Serves 10
short grain rice 3 cups (soaked over night
coarse bulgur wheat 4 cups (soaked over night
Salt to taste
onions 2 medium
saffron 1/2 gram
golden raisins 50g
black pepper corns 20
Cinnamon Stick 3 inch
water 1 litre