Bulgur Pilaf, Kavurma Fashion

In Turkish kitchens, bulgur pilaf is as fundamental as rice is across much of Asia, and the kavurma method is all about toasting the grain in butter before adding liquid.

Coarse bulgur gets sauteed with finely chopped onion and serrano chiles until the grain takes on a golden, nutty fragrance.

Tomato goes in next, cooking down into the grain before boiling stock finishes the job.

The towel-under-the-lid technique at the end is the real secret: it traps steam and absorbs excess moisture, leaving you with perfectly fluffy, separate grains every time.

A scattering of chopped fresh mint right before serving is the traditional finish.

Chef’s Tips

• Use coarse bulgur, not fine. Fine bulgur turns to mush with this cooking method.
• The dish towel trick is essential. Place a clean cotton towel over the pot, then press the lid on top. It absorbs condensation that would otherwise drip back and make the pilaf soggy.
• Adjust the serrano chiles to your heat tolerance. Remove the seeds and ribs for milder warmth, or leave them in if you want real kick.
• Fluff gently with a slotted spoon, lifting from the bottom. A regular spoon will crush the grains.