Bulgar Pilaf With Chestnuts And Spicy Tangerine Bro

Name: Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon oil; 1 tablespoon butter; 1 medium onion, minced; 1 3/4 cups bulgur (coarse); 1/4 teaspoon ground allspice; 3 cups vegetable broth; 2 tablespoons vegetable broth; 1 cup chestnuts (roasted, sold in jars, or cans); 3 tablespoons raisins; 1/2 teaspoon tangerine zest (grated) or 1/2 teaspoon orange zest (grated); 1/8 - 1/4 teaspoon ground turkish red peppers (Aleppo or Urfa) or 1/8-1/4 teaspoon mild chili powder; ground cinnamon, for garnish; 1 small fresh dill sprig, for garnish

Servings: persons

1 teaspoon oil
1 tablespoon butter
1 medium onion, minced
1 3/4 cups bulgur (coarse)
1/4 teaspoon ground allspice
3 cups vegetable broth
2 tablespoons vegetable broth
1 cup chestnuts (roasted, sold in jars, or cans)
3 tablespoons raisins
1/2 teaspoon tangerine zest (grated) or 1/2 teaspoon orange zest (grated)
1/8 - 1/4 teaspoon ground turkish red peppers (Aleppo or Urfa) or 1/8-1/4 teaspoon mild chili powder
ground cinnamon, for garnish
1 small fresh dill sprig, for garnish

1
["Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer.", "Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or ""eyes"" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes.", "Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.", "Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.", "To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill."]

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon oil, 1 tablespoon butter, 1 medium onion, minced, 1 3/4 cups bulgur (coarse), and more.

Yes, Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions