A filling type of pilaf specific to Southeastern cuisine, in which dried okra is cooked with olive oil and bulgur. With its slightly tangy aroma and satisfying texture, it's served on its own as a main dish at lunch or dinner tables.
Soak the dried okra in lukewarm water for at least 1 hour to soften, then drain and remove the excess water.
Sauté the onion in olive oil until it turns pink, then add the grated tomato and cook until it thickens into a paste.
Add the softened okra and washed bulgur to the pot and sauté for a few minutes.
Add hot water, salt, and red pepper flakes and bring to a boil; cook over low heat until the water is absorbed.
Remove from the heat, cover, and let it rest for 10 minutes, then serve.
Important: Soak the dried okra in warm water for at least 1 hour before cooking to soften it, otherwise it will stay tough in the pilaf. Contains no allergen.
Adding some of the okra's boiling water to the rice's cooking water lets its aroma fully permeate the pilaf.
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