Mulberry Bulgur Pilaf

Everyone hello,

Looking at the name of the recipe and saying, "What a berry, you couldn't finish it this spring, it's gone!" I know you will say :) But don't say it... This berry is another berry :) In our culture, rice and dessert combinations (with compote and fresh fruits) are made a lot. Apart from this, dried fruits such as prunes and dried apricots are also added to meat dishes and pilafs.

I had tasted mulberry bulgur pilaf 5-6 years ago and promised myself that I would definitely prepare it at home. One day, when I saw big dried mulberry in the market, I said today is the day and started work. When I put it on the table, my wife was very surprised and even squinted a little, but when she tasted it, she changed her whole mind.

It has also won the title of being the only dish that has not increased at home in recent days, and is finished on the day it is prepared.

I recommend you to try this delicious rice alongside meat dishes.

Love…

Ingredients for Mulberry Bulgur Pilaf Recipe

• 1 cup bulgur wheat
• 1 teaspoon of dried mulberry
• 1 medium onion
• 3 tablespoons of oil
• 1 spoonful butter
• 1 teaspoon of chili paste
• 2 glasses of hot water + 1 bouillon or 2 glasses of broth
• salt
• black pepper

How to Make Mulberry Bulgur Pilaf Recipe?

1. Put the finely chopped onion in the pot. Add some salt and oil and fry it.
2. When the onions start to become transparent, add the tomato paste and fry for 1 more minute.
3. When the tomato paste is crushed and fragrant, add the bulgur and fry for 2 minutes. Add the dried mulberries on the bulgur.
4. Dissolve the bouillon in boiling water and add 2 glasses of water to the bulgur and mix.
5. Close the lid of the pot, draw the rice water on low heat and cook it until the top of it turns white.
6. Turn off the stove, open the lid of the rice that has absorbed water and mix it lightly.
7. Cover the lid of the pot with a towel and close the lid again. Leave the rice to infuse until serving.