Lightly flavored with fresh or dried mint, this bulgur pilaf is a good fit for the light, refreshing meals of summer. Serve it with cold ayran for a satisfying everyday pairing.
Heat the olive oil in a pot and sauté the chopped onion until lightly golden.
Add the rinsed bulgur and toast for 2 minutes, then add the dried mint and stir.
Add the hot water and salt and bring to a boil. Cover and cook over low heat until the water has been absorbed.
Remove from the heat and leave to rest for 10 minutes, then serve with cold ayran.
Important: Add the mint in the final minutes of cooking so its aroma infuses the pilaf without fading. Allergens: contains wheat (gluten) and dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
