Bulgur Pilaf with Turkey (in a Pan)

I propose to cook an unusual version of pilaf – with bulgur and poultry. Delicate dietary turkey fillet, fried with onions and carrots, goes well with vitamin-rich cereals. Bulgur pilaf turns out to be crumbly, of interesting texture, and turmeric, cumin, barberry, and garlic fill the dish with a golden color and pleasant aroma.

Summary

Ingredients

• Turkey fillet – 400 g
• Bulgur – 200 g
• Onions – 160 g (1 pc.)
• Carrots – 120 g (1 pc.)
• Garlic – 4 cloves
• Turmeric – 1 teaspoon
• Zira (seeds) – 1 teaspoon
• Dried barberry – 1 tbsp
• Salt – 1 teaspoon (to taste)
• Ground black pepper – 0.5 teaspoon (to taste)
• Vegetable oil – 30-45 ml (2-3 tablespoons)
• Fresh parsley (for serving) – 1-2 sprigs
• Water (hot) – 400 ml

Instructions

1. We wash the turkey fillet, dry it, and cut it into pieces with a size of 2-3 cm.
2. Peel and rinse the onions and carrots. Cut the onion into half rings (small cubes can be used), carrots into thin strips.
3. In a deep frying pan, heat the vegetable oil and fry the turkey meat for 5 minutes, until golden brown. Then add the onions and carrots, mix and fry for another 5 minutes.
4. We wash the bulgur, pour it into the pan to the poultry meat with vegetables. Salt, pepper, add turmeric, cumin, and barberry. We mix.
5. Fill pilaf with 400 ml of hot water. Peel the garlic and add to the pan. Cover with a lid and cook the contents of the pan over low heat for 35-40 minutes. If the water has been absorbed and the dish is not yet ready, add some more hot water to the pan.
6. The pilaf is ready when the bulgur has increased in volume and the turkey has become soft.

Enjoy your meal!