The main challenge in cooking bulgur pilaf is the water ratio, and this recipe explains it: coarse bulgur for pilaf absorbs twice its volume in hot water, while fine bulgur for kibbeh needs one and a half times its volume. Toasting the bulgur in fat first helps the grains absorb water evenly. Resting the pilaf under a towel after removing it from the heat determines its final texture.
Melt the butter in a pot. Add the finely chopped onion and cook for 5 minutes, until soft and translucent.
Add the bulgur and stir for 3 minutes, until the grains are coated in fat and fragrant.
Add the hot water and salt, measuring by volume: use two parts water for every one part coarse bulgur for pilaf. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until all the water is absorbed and small holes appear on the surface.
Remove the cooked pilaf from the heat, tuck a towel under the lid, and let it stand for 10 minutes. Then fluff it with a fork; the towel absorbs condensation and keeps the top of the pilaf from getting wet. Allergens: Contains wheat (gluten) and dairy, according to the ingredient list. Check packaged product labels for other allergens.
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