Step by step

Method

4 steps

1. 1

   Rinse 1½ cups medium (#2) or coarse (#3) bulgur in a fine strainer; drain well. Dice 1 small onion and optional 1 small tomato or ½ red pepper.

2. 2

   In a medium pot, heat 2 tablespoons olive oil or butter over medium. Soften onion 4–5 minutes until translucent and sweet-smelling. Stir in optional tomato/pepper 2 minutes. Add bulgur and toast 1–2 minutes, stirring, until it smells nutty.

3. 3

   Pour in 2¾–3 cups hot chicken stock or water with ¾ teaspoon salt (less if stock is salty), plus ½ teaspoon cumin or allspice if you like. Bring to a boil, then cover and simmer on low 12–15 minutes until liquid is absorbed and bulgur is tender with a slight chew. Rest off heat, covered, 10 minutes.

4. 4

   Fluff with a fork. Finish with chopped parsley or mint and a squeeze of lemon. Serve next to grilled meat, with yogurt, or as a vegetarian plate with chickpeas. Pilaf should be fluffy and separate — not a gluey porridge.