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Archive for the ‘Pilaf’ Category

bulgur pilavi

 

BULGUR PILAF WITH VERMICELLI

Ingredients

– 5 tbsp corn oil

– 4 tbsp butter

– 1/2 cup vermicelli

– 3 cup bulgur

– 7 cup hot water

– 2 tbsp salt

 

Method

Step 1

Place the oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, as soon as you see the golden brown color  add the butter  and bulgur.

 

Step 2

Add the salt and close the lid and cook over low heat, until the bulgur absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving.

 

 

 

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Bulghur Pilaf with Dried Tomatoes

2 cups bulghur
1 big onion (chopped)
2 cups hot water
1/2 cup dried tomatoes (petite diced)
1 tbsp tomato paste
1 tbsp pepper paste
Olive oil
Dried mint
Salt
Crushed red pepper

Put dried tomatoes in warm water for a while. Sauté chopped onion in a pan with olive oil, till it becomes golden yellow. Add tomato paste, pepper paste and stir together. Add bulghur, salt, mint, crushed red pepper and tomatoes, stir 2-3 more minutes.
Add hot water and cover the lid. Let it boil and lower the heat. Let the bulghur pilaf cook until it absorbs all the water. Remove from heat and let pilaf stand for ~ 10 min before serving.

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Turkmen Pilav

TURKMEN PILAV
Ingredients
2 cups rice
2 large carrots (grated)
2 tsp cumin seeds
1 lb beef ( cut cube)
3/4 stick butter
2 cups boiled water
salt
6-7 cloves garlic

Soak the rice in warm water adding 1 tsp of salt for 15 minutes. Drain the soaked rice and wash it with cold water until the starch is gone. Let water drain completely. Boil meat with water in a pot until meat is softened. Separate meat from the water. Melt the butter in a pan and add meat, carrots, drained rice, cumin seeds, salt, garlic cloves and sauté together for a while. Add boiled (meat stock) water and close the lid. When starts to boil cook on low heat. Let the water to boil away. Turn off and let stay for 15 minutes and serve.

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BULGHUR PILAF WITH GREEN LENTILS  (Yesil Mercimekli Bulgur Pilavi)
Ingredients:
1/2 green lentils
2-3 tbsp oil
2 tbsp butter
1 onion (chopped)
2 cup bulghur
3 cup hot water
salt
ground black pepper

Preparation:
Boil green lentils and drain away the water. Wash bulghur add water and boil separately. Drain away the water when it is ready. Put butter and oil to the pan and stir. Add onion and continue stirring. Add bulghur, lentils, salt and black pepper, cook together for a while. Serve hot.

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Rice Pilaf

RICE (PILAV)

Ingredients
2 cups of long grain rice
3 tbsp butter
Salt
Hot water

Soak the rice in warm water adding 1 teaspoon of salt for 15 minutes. Drain the soaked rice and wash it with cold water until the starch is gone. Let water drain completely.
Melt the butter in a pan and add rice. Continue to stir. Sprinkle the salt. Add 2 cups boiled water. When the rice starts boiling, lower the heat and cook until the water boils away.
Let the pilav stand for about 15 minutes before serving.

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PILAF WITH TOMATOES (DOMATESLI PILAV)

Ingredients
2 cups calrose rice
2 big size tomatoes, chopped
2 cups hot water
3/4 stick butter
salt

Put rice in a bowl with warm water and salt for 10 min. Wash thoroughly and strain. Melt the butter in a pan and add chopped tomatoes, sauté them. Add rice and sauté together for 2 min. Pour hot water, add salt. First, cook in a high heat till boiled, then lower the heat. When rice absorb water, take from the heat and let the dish stand for 15 min.

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Bulghur Pilaf

BULGHUR PILAF (BULGUR PILAVI)

Ingredients
2 cups bulghur
1 medium onion (chopped)
1/2 cup olive oil
2,5 cups hot water
1 tbsp tomato paste
1 tbsp pepper paste
Dried mint
Salt
Crushed red pepper

Sauté chopped onion in a pan with olive oil, till it becomes golden yellow. Add tomato paste, pepper paste and stir together. Add bulghur, salt, mint and crushed red pepper, stir 2-3 more minutes.
Add hot water and cover the lid. Let it boil and lower the heat. Let the bulghur pilaf cook until it absorbs all the water. Remove from heat and let pilaf stand for ~ 15 min before serving.

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