Best Kurdish Bulgur Pilaf Recipes

TURKISH BULGUR PILAF RECIPE

Turkish Bulgur Pilaf Recipe image

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Provided by Aysegul Sanford

Time 28m

Number Of Ingredients 12

Ingredients

2 tbsp oil (or butter)
1 onion (chopped, medium sized (approximately 1 cup))
1 green pepper (seeded jalapeno or a small bell pepper would work (approximately 1/2 cup))
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
1 fresh tomato (cut into small cubes (approximately 1 cup))
1 can chickpeas (drained and rinsed )
2 cups water (boiling water (or you can use vegetable stock))
1 teaspoon salt
1/4 teaspoon ground black pepper
handful of Italian (or flat leaf parsley, chopped)

Steps:

Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving

KURDISH BULGUR PILAF

Kurdish Bulgur Pilaf image

(Plof) You will need a large heavy saucepan. Serve with Pita, cutting board salsa, grilled chicken or olive salad.

Provided by Stacia_

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 scallions, finely chopped
1/2 cup finely chopped red bell pepper
1 large tomatoes, chopped
1/2 cup loosely packed fresh basil leaf
1 cup coarse bulgur
2 1/2 cups boiling chicken stock or 2 1/2 cups water
1/2 teaspoon salt

Steps:

Heat the oil in a large saucepan over medium-high heat.
Add the scallions and bell pepper and stir-fry for 30 seconds.
Add the tomato and basil and continue to stir-fry for 2 minutes.
Add the bulgur and mix well.
Pour in the boiling stock or water, add the salt, and mix well. Bring the liquid to a boil, and then reduce the heat to low.
Simmer uncovered until all the liquid has been absorbed, about 15 minutes.
Serve hot.

Nutrition Facts : Calories 220.4, Fat 5.8, SaturatedFat 1.1, Cholesterol 4.5, Sodium 515.3, Carbohydrate 35.5, Fiber 7.7, Sugar 4.7, Protein 8.9