
Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to size a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, about 12-18 minutes. Add bulgur, turmeric, cumin and cook, stirring well, until the bulgur is coated with oil for about 1 minute.
Add broth, carrot, ginger, and salt. Stir it nicely and bring it to a boil, then cover and cook on medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, which is about 15 minutes (do not stir the pilaf). Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley, and lemon juice into the pilaf. Serve topped with walnuts.
Ingredients
Directions
Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to size a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, about 12-18 minutes. Add bulgur, turmeric, cumin and cook, stirring well, until the bulgur is coated with oil for about 1 minute.
Add broth, carrot, ginger, and salt. Stir it nicely and bring it to a boil, then cover and cook on medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, which is about 15 minutes (do not stir the pilaf). Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley, and lemon juice into the pilaf. Serve topped with walnuts.