Bulgur Pilaf with Turkey (in a Pan)
by Editorial Staff
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.
Servings: 6
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
Directions
- We wash the turkey fillet, dry it, and cut it into pieces with a size of 2-3 cm.
- Peel and rinse the onions and carrots. Cut the onion into half rings (small cubes can be used), carrots into thin strips.
- 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.
- We wash the bulgur, pour it into the pan to the poultry meat with vegetables. Salt, pepper, add turmeric, cumin, and barberry. We mix.
- 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.
- The pilaf is ready when the bulgur has increased in volume and the turkey has become soft.
Enjoy your meal!
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