Spiced Bulgur Pilaf with Vegetables
Fluffy Turkish bulgur with sweet carrots, celery leaves, garlic and aromatic herbs, cooked pilaf-style.
Ingredients
- bulgur180 g
- olive oil45 ml
- corn oil15 ml
- onion1 pcs
- garlic4 cloves
- celery leaves20 g
- carrot1 pcs
- cumin1 tsp
- dried oregano1 tsp
- dried mint1 tsp
- dried thyme1 tsp
- boiling water360 ml
- salt1 to taste
- ground black pepper1 to taste
- parsley15 g
Instructions
Rinse the bulgur in cold water and drain well. Finely chop the onion, grate the carrot, chop the celery leaves and parsley, and mash the garlic.
In a wide saucepan or deep skillet, heat the olive oil and corn oil over medium heat. Add the onion and cook for 4–5 minutes, until translucent.
Add the garlic, celery leaves and carrot, and sauté for another 2–3 minutes, until the vegetables soften but do not brown.
Stir in the bulgur, cumin, oregano, dried mint and thyme. Cook, stirring, for 2 minutes over medium heat so the grains absorb the oil and spice aromas.
Pour in 360 ml boiling water, add salt and black pepper. Bring to a boil, cover tightly with a lid and cook for 10 minutes over medium heat.
Reduce the heat to low and cook for another 10 minutes, until the bulgur has absorbed all the liquid. Do not stir the grains while cooking.
Remove the pan from the heat, cover the lid with a folded clean kitchen towel and let the bulgur rest for 15 minutes. Fluff with a fork, stir in the parsley and serve hot.
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