Turkish Bulgur Pilaf
A fluffy, flavorful Turkish bulgur pilaf made with toasted vermicelli and cooked with a special towel technique for perfect texture.
Ingredients
Main Ingredients
- 1.5 cups Medium bulgur wheat (#2 grind works best)
- 0.5 cups Thin vermicelli or orzo (break into small pieces)
- 3 tablespoons Butter (or use olive oil)
- 2.75 cups Hot broth (chicken or vegetable)
- 1 teaspoon Salt Adjust to taste
- 0.5 teaspoon Black pepper (freshly ground)
- 1 piece Kitchen towel (clean and dry)
Instructions
Toast the Vermicelli
- Set a medium pot over medium heat. Add the butter and let it melt completely. Stir continuously and toast the broken vermicelli pieces for about 2-3 minutes until golden brown.
Add Bulgur
- Add the bulgur immediately after the vermicelli is toasted and stir for 1 minute to coat every grain.
Add Broth
- Pour in the hot broth, add salt and black pepper, and make sure to stir once, then leave it alone from this point onward.
Bring to Boil
- Increase heat to high and bring everything to a vigorous, rolling boil for 2-3 minutes with the lid off.
Steam with Towel
- Once boiling, reduce the heat to the lowest setting, cover with the kitchen towel, and place the lid on top. Set a timer for 15 minutes, do not peek.
Rest Off Heat
- After 15 minutes, turn off the heat and let the pilaf rest for another 10 minutes without removing the lid.
Fluff and Serve
- Carefully remove the lid and towel, fluff the pilaf with a fork, and enjoy!
Notes
For extra crispy kazandibi, after resting, replace the lid and return to medium heat for 2-3 minutes.