This pilaf is made by sautéing coarse bulgur with boiled chickpeas, cumin, Turkish red pepper flakes, and cinnamon, then cooking them together. It makes a hearty main course for serving to guests. It is suitable as a portion-controlled option for people with diabetes because bulgur’s low glycemic index is combined with the fiber in chickpeas.
Sauté the onion in olive oil until softened.
Add the tomato paste, cumin, Turkish red pepper flakes, and cinnamon, and sauté for 2 minutes.
Add the coarse bulgur and boiled chickpeas, and sauté, stirring, for another 3 minutes.
Add the hot water and salt. Once it comes to a boil, cover and cook over low heat for 20 minutes.
Remove from the heat and let the pilaf rest, covered, for 25 minutes before serving.
Do not skip sautéing the bulgur with the spices before adding water; this helps the grains cook without falling apart. Do not shorten the resting time after removing the pilaf from the heat; the grains settle into their texture as they rest. Allergen: wheat (gluten).
Tarifte tarçın kullanılması bana ilginç geldi, tatlı bir tat katar diye çekindim ama sonuçta dengeyi bozmadı, sadece hafif bir arka not bıraktı. Yine de miktarını azaltarak kullanmayı tercih ederim.
Tarçının amacı baskın bir tatlılık değil, derin bir arka aroma vermek; azaltarak kullanmak da güzel sonuç verir. Yarım çay kaşığına kadar düşürmeniz dengeyi bozmaz.
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.
