1
Sauté the onion
5 minSauté the onion in butter until translucent.
Pilaf
Frequently served at large Armenian gatherings, this pilaf is made by steaming coarse bulgur with dried apricots, currants and cinnamon. Getting the resting step right keeps the grains light without clumping, and it is finished with toasted almonds on top.
Step by Step
How to make it?
2
Add the bulgur
3 minAdd the bulgur and stir for 2 minutes, then fold in the dried apricots and currants.
3
Cook
15 minAdd the hot water, cinnamon and salt and bring to the boil. Cook covered over low heat for 15 minutes.
4
Let it steam
10 minRemove from the heat, cover the pot mouth with a cloth and put the lid back on, then let it steam for 10 minutes; this step lightens the grains without breaking them apart.
5
Serve
3 minFluff the pilaf with a fork and serve topped with the toasted almonds.
Reminder
Don't skip the resting step; the cloth-covered lid absorbs the steam and keeps the grains separate. Allergens: contains tree nuts (almond).
Editor's Note Editörün Notu
If you cannot find currants, raisins work as a substitute; being larger, they give a slightly more pronounced sweetness.
Admin DadaGastro · verified in test kitchen
Reviews
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3.0
2 reviews
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V
Volkan Yıldırım
Aide de Cuisine
1 week ago
Demleme süresini 10 dakikadan kısa tutabilir miyim, misafirler gelmeden yetiştirmem gerekiyor da? Bulgur çok hızlı su çekiyor gibi göründü, erken açarsam sekiz kişilik pilav dağılır mı acaba?
Y
Yasemin
Recipe Owner
1 week ago
10 dakikayı 7'ye indirebilirsiniz ama daha kısası taneleri yapışkan bırakır, bulgur o sürede nişastasını dengeliyor. Zamanınız darsa bulguru pişirirken 1 dakika erken kapatıp süreyi orada kazanmanızı öneririm.
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