Kurdistan Bulgur Pilaf (Plof)
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Ingredients
| 1 tbsp. | olive oil | | 2 | scallions, finely chopped | | 1/2 cup | finely chopped red bell pepper | | 1 | lg. tomato, chopped | | 1/2 cup | loosely packed fresh basil leaves | | 1 cup | md. or | | coarse bulgur | | 2-1/2 cup | boiling chicken stock or | | water | | 1/2 tsp. | salt |
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Instructions
You will need a large heavy saucepan.
Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell pepper and stir-fry for 30 seconds. Add the tomato and basil and continue to stir-fry for 2 minutes. Add the bulgur and mix well. Pour in the boiling stock or water, add the salt, and mix well. Bring the liquid to a boil, and then reduce the heat to low. Simmer uncovered until all the liquid has been absorbed, about 15 minutes. Serve hot.
Serves 4 to 6 as part of a meal.
Serve with Pita, cutting board salsa, grilled chicken or olive salad.
Look for Cutting Board Salsa at search.
Author's Comments
The dish is ready in less than twenty minutes--light fluffy grains punctuated with colorful pieces of tomato, basil, and pepper.