A fixture at large Armenian gatherings, this pilaf is made by steaming coarse bulgur with dried apricots, currants, and cinnamon. Proper resting keeps the pilaf light and the grains separate. Top with toasted almonds.
Sauté the onion in butter until lightly browned.
Add the bulgur and stir for 2 minutes. Add the dried apricots and currants.
Add the hot water, cinnamon, and salt, and bring to a boil. Cover and cook over low heat for 15 minutes.
Remove from the heat. Place a paper towel over the pot, cover with the lid, and let rest for 10 minutes; this helps keep the grains separate and the pilaf light.
Fluff the pilaf with a fork, garnish with the toasted almonds, and serve.
Do not skip the resting step. The paper towel under the lid absorbs steam and helps keep the grains separate. Contains wheat (gluten) and tree nuts (almonds).
Demleme süresini 10 dakikadan kısa tutabilir miyim, misafirler gelmeden yetiştirmem gerekiyor da? Bulgur çok hızlı su çekiyor gibi göründü, erken açarsam sekiz kişilik pilav dağılır mı acaba?
10 dakikayı 7'ye indirebilirsiniz ama daha kısası taneleri yapışkan bırakır, bulgur o sürede nişastasını dengeliyor. Zamanınız darsa bulguru pişirirken 1 dakika erken kapatıp süreyi orada kazanmanızı öneririm.
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