Best Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter Recipes

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Steps:

• Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
• Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
• Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

BULGAR PILAF WITH CHESTNUTS AND SPICY TANGERINE BROWN BUTTER

Steps:

• Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer.
• Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes.
• Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.
• Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.
• To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill.