Turkey Bulgur Pilaf

A worthy variation on the theme of pilaf. Fresh and tasteful! Hillock pilaf with turkey is something new and unusual for my family! The dish definitely has its own flavor and, I think, will appeal to many, including fans of classic rice pilaf, as a change.
cook time: 1h
Elijah Stroud
Turkey Bulgur Pilaf

Nutrition Facts (per serving)

130
Calories
6g
Fat
9g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Garlic 4 clove
Salt to taste
Zira 1 tsp
Ground hot pepper to taste
Water 2 cup
Carrot 0.5 pc
Bulb onions (All vegetables are medium size) 1 pc
Vegetable oil 4 tbsp
Barberry 1 tbsp
Turmeric 1 tsp
Turkey breast 400 g
Bulgur 1 cup

Recipe instructions

Step 1

Step 1
How to make bulgur pilaf with turkey? Wash the turkey breast fillet under running water and pat dry with paper towels. Cut the fillet into small portions.

Step 2

Step 2
Heat the sunflower oil in a non-stick high-sided frying pan and fry the turkey over medium heat until golden brown on all sides.

Step 3

Step 3
Since we pre-dried the fillet, it should not shoot too much on the sides. Stir the meat periodically with a spatula to prevent it from burning. I roasted the turkey for about 5 minutes.

Step 4

Step 4
Then add the onion, cut into half rings, and sweet carrots, chopped into thin strips, into the pan. Traditionally, they put a lot of onions and carrots in pilaf, and we won’t spare them. Stir and fry for 5 minutes.

Step 5

Step 5
Pour dry bulgur into the pan (you can rinse it first). Salt and pepper to taste, add cumin (cumin), turmeric and barberry. Sour barberry is perfect for any pilaf. Stir.

Step 6

Step 6
Pour boiling water over the pilaf and add peeled garlic cloves. Why do we pour boiling water? Thus, the heat treatment process will not stop, which will inevitably happen if you fill the pilaf with cold water. Cover with a lid and simmer the pilaf over low heat for about 40 minutes.

Step 7

Step 7
You may need to add water to the pan while cooking, which is what I did. But since everyone’s stoves and dishes are different, be guided by the situation. The pilaf will be ready when the bulgur increases in volume, the water boils away, and the garlic becomes soft.

Additional rubrics

Related recipes