A distinctive sweet-and-sour bulgur pilaf prepared by Diyarbakır cuisine with dried sour plums. In this pilaf, where the plum juice soaks into the bulgur, it's served as a traditional accompaniment alongside kebabs and meat dishes.
Soak the dried sour plums in warm water for 20 minutes to soften; set the soaking water aside without discarding it.
Heat the olive oil in a pot and sauté the onion until translucent; add the coarsely crushed walnuts and dried mint and sauté for another 1-2 minutes.
Add the rinsed bulgur and the softened plums and sauté together for 2-3 minutes.
Add the hot water, the plum soaking water, and salt and bring to a boil; cook over low heat with the lid closed until the water is absorbed.
Remove from heat and let rest for 8-10 minutes, then stir and serve.
Important: Don't add the dried plum to the pilaf without first softening it by soaking in warm water — it can stay tough. Balance the plum liquid with salt by tasting as you go. Contains no allergen.
The tartness of the plum juice varies by the type of plum; it's safer to add less salt at first and adjust to taste at the end of cooking.
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