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Bulgur pilaf

Author
Cookinero 23 Apr 2025
4770
Bulgur pilaf

Bulgur is the same wheat, only treated with boiling water, dried and crushed. Bulgur is in the greatest demand in eastern countries. It is one of the most nutritious cereals, it contains a large amount of fiber, potassium, phosphorus and iron. It is not surprising that bulgur pilaf with pork according to the traditional recipe is so popular in Asia.

How to cook Bulgur pilaf

Step 1

Bulgur pilaf

Prepare zirvak (vegetable and meat base for pilaf). Heat vegetable oil in a cauldron or frying pan with a thick bottom. Add meat to it. Fry for about 3 minutes until a crust forms. Add onion, after 1 minute add carrot. Stir the zirvak and continue to simmer on high heat for another 3-4 minutes.

Step 2

Bulgur pilaf

Make bulgur pilaf. Pour bulgur into a zirvak, put garlic on top. Pour in water. The liquid should completely cover the pilaf. Leave to simmer for 30 minutes under a lid on low heat. At the end, add salt and pepper to taste.

Bulgur pilaf - FAQ About Ingredients, Baking Time and Storage

Yes, you can use quinoa, rice, or couscous as alternatives. Adjust the cooking time and water ratio according to the grain you choose.
Simply omit the meat and use vegetable broth or more vegetables like mushrooms or zucchini to enrich the zirvak's flavor.
Store it in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to restore moisture.
Yes, freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
Pair it with yogurt, a fresh salad, or roasted vegetables. It also works great as a side dish with grilled meats or fish.
Double or triple the ingredients while keeping the same ratios. Use a larger pot to ensure even cooking.
This usually happens if there's too much water or excessive stirring during cooking. Use just enough liquid to cover the bulgur and simmer gently.
Absolutely! Cumin, paprika, or fresh herbs like parsley or cilantro can enhance the flavor. Add them toward the end of cooking.
No, bulgur is made from wheat, so it contains gluten. For a gluten-free version, use quinoa or millet instead.

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