55 minutes
A warm and comforting Turkish bulgur pilaf paired with roasted pumpkin, infused with citrus and spice, and served with creamy yogurt.
Pumpkin, seeded, sliced into 1-inch-thick wedges
0 lb
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Butter, unsalted
tablespoons
Medium Onion, minced
each
Coarse Bulgur
cups
Ground Allspice
teaspoons
cups
Tangerine Zest, finely grated
each
Turkish Red Pepper, ground
teaspoons
to taste
Pumpkin Seeds, toasted
to taste
Dill Leaves, fresh, chopped
to taste
Coarse Sea Salt
to taste
1. Roast the Pumpkin
Preheat your oven to 425°F. Toss the pumpkin slices with extra-virgin olive oil, kosher salt, and freshly ground black pepper. Arrange on a rimmed baking sheet and roast for 20 to 40 minutes until tender and caramelized.
2. Cook the Onion and Bulgur
In a pot, heat olive oil and butter over medium heat. Add minced onion and cook for 3 minutes. Stir in bulgur and ground allspice, and sauté for 2 minutes.
3. Simmer the Bulgur
Pour the chicken stock into the pot with bulgur. Simmer, then cover and cook on low for about 15 minutes until all liquid is absorbed and grains are fluffy.
4. Prepare Citrus-Red Pepper Butter
Melt butter in a skillet, add tangerine zest and Turkish red pepper. Allow butter to brown for about 5 minutes.
5. Serve the Pilaf
Spread cooked bulgur on a platter, top with roasted pumpkin, drizzle with citrus-red pepper butter, and add dollops of yogurt. Garnish with toasted pumpkin seeds, dill leaves, and coarse sea salt.
Medium-coarse bulgur (often labeled #2) is perfect for pilaf as it retains a pleasant bite after cooking. Fine bulgur will become mushy, while coarse bulgur may stay too firm.
Take the time to lightly toast the bulgur grains in the pan after the onions are softened. This step enhances the nutty flavor and improves texture by sealing the grains before liquid is added.
Begin your pilaf by blooming spices such as cumin and coriander in olive oil before adding onions and garlic. This step releases their essential oils and deepens the flavor profile of the entire dish.
Opt for a flavorful, firm-fleshed pumpkin or squash, such as kabocha or a sugar pumpkin. These varieties hold their shape well during cooking and offer a subtle sweetness that complements the tanginess of yogurt.
Allow the pilaf to rest off the heat for a few minutes. This resting period lets the flavors meld and allows any remaining liquid to be absorbed into the bulgur, ensuring it is fluffy rather than wet.
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