Name: Burghul Pilav (Bulgur Pilavi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 20 g (¾ oz) butter; 500 ml (17 fl oz/2 cups) boiling water; 200 g (7 oz) coarse burghul (bulgur); pul biber (Aleppo pepper) or other chilli flakes; 1 garlic clove, finely chopped; 60 ml (2 fl oz/¼ cup) olive oil; 2 onions, finely diced; 1 tablespoon tomato paste (concentrated purée)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

When dressed with a little olive oil instead of butter, this burghul pilav also works as a cold salad in summer.

Ingredients

60 ml (2 fl oz/¼ cup) olive oil
2

Method

Heat the olive oil in a large frying pan over medium-high heat. Add the onions, garlic and chilli flakes to taste, and season with salt. Sauté for 5 minutes, or until the onion is soft. Add the tomato paste and burghul, and continue to cook, stirring, for I further 5 minutes. Pour the boiling water over the burghul in the pan. Reduce the heat to medium, cover and continue cooking for 10 minutes