Kurdistan Bulgur Pilaf (Plof)

by olga

Servings: 4 servings

INGREDIENTS

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

INSTRUCTIONS

You will need a large heavy saucepan.

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.

Serves 4 to 6 as part of a meal.

Serve with Pita, cutting board salsa, grilled chicken or olive salad.

Look for Cutting Board Salsa at search.

CHEF COMMENTS

The dish is ready in less than twenty minutes--light fluffy grains punctuated with colorful pieces of tomato, basil, and pepper.

Tagged: bulgur, middleeastern add tags

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