Bulgur pilaf, lightly flavored with fresh or dried mint, is a fitting option for summer's light and cooling tables. Served with cold ayran, it achieves perfect harmony in everyday meals.
Heat the olive oil in a pot and sauté the chopped onion until it turns pink.
Add the washed bulgur and sauté for 2 minutes, then add the dried mint and stir.
Add hot water and salt and bring to a boil; cook over low heat with the lid closed until the water is absorbed.
Remove from the heat, let it rest for 10 minutes, then serve with cold ayran.
Important: If you add the mint in the final minutes of cooking, its aroma will infuse the pilaf without dissipating. Contains no allergen.
If you use fresh mint instead of dried, you'll get a livelier, more refreshing flavor; you can increase the amount slightly to taste.
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