Siyez Bulgur Pilavı

Shopping list

• 300 g coarse bulgur wheat — preferably siyez (einkorn) or standard coarse bulgur

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• 60 g unsalted butter

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• 1 piece onion — finely diced

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• 50 g vermicelli or angel hair pasta — broken into 2 cm pieces

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• 600 ml chicken or vegetable stock — hot

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• 1 tsp fine salt — or to taste

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• 0.5 tsp freshly ground black pepper

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• 2 tbsp fresh flat-leaf parsley — finely chopped, to garnish

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Step by step

1. 1

   Rinse the bulgur in a fine-mesh sieve under cold running water, then drain thoroughly.

2. 2

   Melt the butter in a heavy-based saucepan over medium heat. Add the diced onion and sauté for 4– 5 minutes until softened and translucent but not browned.

3. 3

   Add the broken vermicelli and stir constantly for 2– 3 minutes until the pasta turns golden brown and gives off a toasted aroma.

4. 4

   Stir in the drained bulgur and toast for 1– 2 minutes, coating the grains in the butter.

5. 5

   Pour in the hot stock, add the salt and pepper, and stir well. Bring to a vigorous boil, then immediately reduce the heat to the lowest setting.

6. 6

   Cover the pan tightly with a lid, wrapping a clean tea towel under the lid to absorb steam, and cook undisturbed for 15 minutes.

7. 7

   Remove from the heat and leave covered for a further 10 minutes to allow the bulgur to steam and fluff.

8. 8

   Remove the lid and tea towel, fluff the pilav gently with a fork, and taste for seasoning. Adjust salt if needed.

9. 9

   Transfer to a warmed serving dish, garnish with chopped parsley and serve hot as an accompaniment to grilled meats, stews or yoghurt-based dishes.