Turkish bulgur pilaf with dried fruit and cinnamon Recipe
An aromatic pilaf where bulgur is cooked with onion, spices, and a mix of dried fruit. In Turkey, these slightly sweet-and-salty dishes often appear on festive tables alongside meats, a bit like rice with dried fruit on Christmas Eve in Poland. The flavor is reminiscent of Moroccan couscous with raisins, but with a more grain-forward character and a delicate cinnamon aroma.
This pilaf combines the nuttiness of bulgur with sweet dried fruit and warm spices, creating a festive side or main that feels both comforting and exotic. The balance of sweet, salty, and aromatic notes makes it stand out from everyday grain dishes.
Chef's tips
Use good-quality stock, as it strongly influences the final flavor. Don’t skip rinsing the bulgur—it helps the grains stay separate and fluffy. Letting the pilaf rest off the heat before fluffing is key to achieving the right texture.
How to serve
Serve mounded on a platter, topped generously with pine nuts and herbs. It works well alongside roasted or grilled meats, baked vegetables, or as part of a mezze-style spread with hummus, yogurt sauce, and fresh salads.
Ingredients
- bulgur - 250 g
- onion - 1 piece
- butter - 2 tablespoons
- oil - 1 tablespoon
- raisins - 40 g
- dried apricots - 40 g
- pine nuts - 25 g
- cinnamon - 0.5 teaspoons
- cumin - 0.5 teaspoons
- vegetable stock - 500 ml
- salt
- pepper
- parsley finely chopped - 2 tablespoons
Preparation
- Pour hot water over the raisins and dried apricots and soak for 10 minutes to soften, then drain. Cut the apricots into small cubes.
- Rinse the bulgur in a sieve under running water and drain very well.
- Peel the onion and dice it finely.
- In a wide pot or deep frying pan, heat the butter with the oil over medium heat. Add the onion and sauté for 4–5 minutes, until softened and lightly golden.
- Add the bulgur and cook for 2–3 minutes, stirring, until the grains turn slightly translucent and start to smell nutty.
- Add the drained raisins, chopped apricots, cinnamon, cumin, a pinch of salt, and pepper. Stir so the spices coat the grains evenly.
- Pour in the hot stock, stir, bring to a boil, then reduce the heat to low. Cover and cook for 15–18 minutes, until the bulgur has absorbed most of the liquid and is tender.
- Meanwhile, toast the pine nuts in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until lightly golden and fragrant.
- When the bulgur is ready, remove the pot from the heat, cover, and let stand for 5–10 minutes to finish steaming. Then fluff the grains with a fork.
- Before serving, sprinkle the pilaf with the toasted pine nuts and chopped parsley. Serve warm as a main dish or as a side to meat.
Storage
Pilaw przechowuj w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj 2–3 łyżki wody lub bulionu i przykryj, żeby kasza nie wyschła. Po rozmrożeniu podgrzewaj do całkowitego ogrzania środka.
