Perfect Bulgur Pilav

Turkey boasts a wide range of grains in the local diet– far more that what we typically see in the West. Possibly the most popular is bulgar. It looks very much like pearl barley, but bright yellow in colour when uncooked. I was fascinated when I first tried it – it has a slightly nutty, chewy flavour I instantly loved. I immediately went on the hunt to find the perfect bulgar pilav recipe.

Turkish ladies will often reach for a tomato or sweet pepper paste to flavour their bulgar pilav, which I found tended to make the pilav a little sour. So I fiddled with quantities and ingredients, and asked around some more. Try as I might, I couldn’t quite get the balance right. It bothered me. It became my little unreasonable obsession. Until at last I tried a bulgar pilav that got the flavour balance just right –at a local favourite eatery in my own village! I begged the chef Arife to give me the recipe. And so I found myself in the restaurant’s kitchen several days later, suited up in full kitchen attire learning from Arife how to make the perfect bulgur pilav. In between viewing photos of his new baby son of course.

His secret was to throw a few fresh vegetables in the blender to use instead of paste. This way you get the lovely tomatoey sauce, but without the sour aftertaste. Beautiful. I share it with Arife’s blessings below.

Bulgar Pilav

Aş

½ sweet red pepper, deseeded and cut into chunks

½ a thin eggplant, cut into chunks

3 medium tomatoes, quartered

3 tablespoons olive oil

1 cup golden bulgar

1 ½ tablespoon sweet paprika

1 teaspoons salt

2 cups water

1. Place the sweet pepper, eggplant and tomato in a food processer and process until finely chopped and a little soupy in consistency.

2. Add oil to a medium saucepan over medium heat. Add the blended vegetables and stir until the mixture reaches the boil.

3. Add the bulgar, paprika and salt. Stir well.

4. Add the water, increase the heat and bring the mixture to the boil. Lower the heat and simmer uncovered for 20 minutes, stirring occasionally.

5. When the moisture has mostly been absorbed, cover with a lid and allow to stand for 10 minutes.

Serves 4-6 as a side

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