A distinctive bulgur pilaf from Diyarbakir, made with dried sour plums for a sweet-and-sour balance. Their soaking liquid infuses the bulgur, and the pilaf is traditionally served with kebabs and meat dishes.
Soak the dried sour plums in lukewarm water for 20 minutes, until softened. Set the soaking water aside.
Heat the olive oil in a pot and sauté the onion until lightly golden. Add the coarsely broken walnut kernels and dried mint, then sauté for another 1–2 minutes.
Add the rinsed bulgur and softened plums, then sauté them together for 2–3 minutes.
Add the hot water, reserved plum soaking water and salt, then bring to a boil. Cover and simmer over low heat until the liquid is absorbed.
Remove the pot from the heat and let the pilaf rest for 8–10 minutes. Fluff and serve.
Important: Soak the dried sour plums in lukewarm water until soft before adding them to the pilaf; otherwise, they may remain hard. Taste the soaking liquid and adjust the salt to balance its tartness. Allergens: contains wheat (gluten) and tree nuts (walnuts).
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