Curried Bulgur Pilaf

Körili Bulgur Pilavı

In Van, prepared curry powder, an influence from Iran, is sometimes used to jazz up the seven-spice mix used to flavor köfte and other meaty dishes. Here, it marries with the nuttiness of bulgur and the slight acidity of tomatoes in an unusual pilaf that works with simple meat dishes like Hakkâri-Style Pot-Roasted Chicken and Onions or roasted vegetables. Leftovers make a fabulous bed for fried eggs, with a bit more of the spice mix sprinkled over the top.

Preparation time: 35 minutes

Serves 4

• 2 tablespoons unsalted butter or olive oil
• 1 small onion, minced (about ¼ cup)
• ¾ teaspoon fine sea salt
• 2 teaspoons spice mix from The Bread Baker’s Lamb and Tomato Curry
• 3 plum tomatoes, peeled if desired and diced (about ¾ cup) or 4 canned tomatoes, drained and diced
• 1½ cups coarse bulgur
• 2½ cups hot water

1. Melt the butter or heat the oil in a 2- or 3-quart saucepan over medium heat. Add the onion, sprinkle over the salt, and sauté until the onion begins to soften, 4 to 5 minutes. Sprinkle over the spice mix and cook, stirring, until fragrant, a minute or two. Add the tomatoes and cook until they begin to soften, 2 to 4 minutes.

2. Add the bulgur and stir to coat the grains with the vegetables and spices. Add the water, bring to a boil, and stir. Cover the pan, reduce the heat to the lowest setting, and cook until the bulgur is tender and the liquid is absorbed, about 20 minutes. Taste a grain—if it is not tender but all of the liquid is gone, sprinkle over 2 tablespoons more water, cover, and cook for a few more minutes.

3. Remove the bulgur from the heat and gently fluff it with a fork. Drape a clean dish towel over the pan, replace the lid, and set aside for 10 minutes.

4. Serve hot.