Burghul pilav

This Turkish pilaf recipe is described as a "no-stir risotto", with the tomato and chilli paste adding colour and flavour. For a vegetarian version, simply use vegetable stock instead of chicken. Serve as an accompaniment to braised or grilled meats or vegetables.

burghul

• serves

  6–8

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp olive oil 
• 2 small onions, chopped 
• 1 tsp Turkish chilli paste (biber salçasi) 
• 3 tomatoes, diced 
• salt and pepper 
• 2 cups coarse burghul, rinsed 
• 1 litre chicken stock

Instructions

Heat the oil in a saucepan and add the onion, chilli paste and tomatoes and season with salt and pepper. Cook for a few minutes until the onion and tomato are starting to soften.

Stir in the burghul, add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the stock has been absorbed.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.