Spiced Bulgur Pilaf with Chestnuts and Tangerine Brown Butter
Experience the rich, nutty flavors of Turkish cuisine with this delightful Spiced Bulgur Pilaf, incorporating hearty chestnuts and a unique tangerine-infused brown butter. The nutty aroma of browned butter combined with the sweetness of raisins and the warm spiciness of allspice offers a comforting, aromatic dish. This recipe celebrates the fusion of textures from the tender bulgur and crunchy chestnuts, all enhanced by the vibrant citrus notes. Ideal for a warm family gathering or as a stunning side dish for special occasions, this pilaf is sure to impress.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
oil
1 (teaspoon)
butter
1 (tablespoon, divided)
onion
1 (medium, minced)
bulgur
1.75 (cups, coarse)
ground allspice
0.25 (teaspoon)
vegetable broth
3 (cups, plus 2 tablespoons)
chestnuts
1 (cup, roasted (sold in jars, or cans))
raisins
3 (tablespoons)
tangerine zest
0.5 (teaspoon, grated or use orange zest)
ground Turkish red peppers
0.125-0.25 (teaspoon (Aleppo or Urfa) or use mild chili powder)
ground cinnamon
to taste (for garnish)
fresh dill sprig
1 (small, for garnish)
Instructions
1
In a 3-quart saucepan, heat the oil and 1 teaspoon of butter over medium heat. Once the butter melts, add the minced onion and sauté until translucent, approximately 3 minutes.
2
Stir in the bulgur and ground allspice, cooking for an additional 2 minutes until fragrant.
3
Add 3 cups of vegetable broth, chestnuts, and raisins to the pan, bringing the mixture to a vigorous boil.
4
Once boiling, reduce the heat to low, cover the pan, and allow it to simmer until the bulgur is tender, the liquid is absorbed, and tiny 'eyes' appear on the surface, approximately 15 to 20 minutes.
5
After cooking, turn off the heat and place a clean dishtowel or paper towel between the pot’s lid and the pot to trap steam. Let it sit for an extra 5 to 10 minutes.
6
In a small skillet, melt the remaining butter over low heat. Watch as the butter foams, then begins to deepen in color and develop a nutty aroma, about 3 minutes depending on the amount used.
7
Add the grated tangerine (or orange) zest and ground red pepper to the skillet, cooking for an additional 30 seconds to combine the flavors.
8
To serve, fluff the pilaf with a fork and mound it onto a serving platter. Drizzle the tangerine brown butter mixture over the pilaf, then sprinkle with a dash of ground cinnamon and garnish with fresh dill.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Bulgur Pilaf with Chestnuts and Tangerine Brown Butter?
It is a hearty Turkish-inspired dish featuring coarse bulgur, roasted chestnuts, sweet raisins, and a citrus-infused brown butter.
Is this recipe suitable for vegetarians?
Yes, this pilaf is entirely vegetarian as it uses vegetable broth and no meat.
What type of bulgur should I use?
Coarse bulgur is recommended for this recipe to ensure a hearty and distinct texture.
Can I use orange zest instead of tangerine?
Yes, orange zest is an excellent substitute for tangerine zest in the brown butter mixture.
How do I properly brown the butter?
Melt the butter over low heat until it foams, turns a deep golden color, and develops a nutty aroma.
What spices give this dish its flavor?
The main flavors come from ground allspice, ground Turkish red pepper, and a dash of cinnamon.
Where can I find chestnuts for this recipe?
Roasted chestnuts are commonly sold in jars or cans in the international or baking aisles of grocery stores.
Why are raisins included in the pilaf?
Raisins add a subtle sweetness that complements the nutty bulgur and warm spices.
What are Turkish red peppers?
They are peppers like Aleppo or Urfa that offer a mild, fruity heat typical of Mediterranean cooking.
What is a good substitute for Aleppo pepper?
If you cannot find Turkish red peppers, a mild chili powder is a suitable alternative.
How long does the bulgur need to simmer?
The bulgur should simmer for approximately 15 to 20 minutes until the liquid is fully absorbed.
Why should I put a towel under the lid after cooking?
Placing a clean dishtowel between the pot and lid helps trap steam, which ensures the bulgur is perfectly tender.
Is this dish very spicy?
No, it has a warm, mild spiciness rather than intense heat.
What should I serve with this bulgur pilaf?
It serves well as a festive side dish for special occasions or as a standalone vegetarian meal.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you do not require the dish to be vegetarian.
How can I tell when the pilaf is finished cooking?
The dish is ready when the liquid is absorbed and tiny 'eyes' or holes appear on the surface of the grains.
Can this recipe be made vegan?
Yes, simply substitute the butter with a plant-based butter or a neutral cooking oil.
Do the chestnuts need to be prepared beforehand?
The recipe calls for pre-roasted chestnuts from a jar or can, which saves preparation time.
How is the dish garnished?
It is garnished with a sprinkle of ground cinnamon and fresh dill sprigs for aroma and color.
Is this a good dish for holiday gatherings?
Absolutely, the combination of chestnuts and tangerine makes it a stunning and festive side dish.
What is the overall texture of the pilaf?
It features tender bulgur grains combined with crunchy chestnuts and soft, chewy raisins.
Can I use fine-grain bulgur?
It is not recommended as fine bulgur cooks differently and may result in a mushy texture for this pilaf.
What does allspice add to the recipe?
Allspice provides a warm, fragrant, and aromatic quality that defines the flavor profile.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
What is the best way to reheat the pilaf?
Reheat it on the stovetop with a small amount of water or broth to keep the grains moist.
What if I don't have fresh dill?
You can use fresh parsley or cilantro as a garnish instead of dill.
How much broth is required?
You will need 3 cups plus an additional 2 tablespoons of vegetable broth.
What is the purpose of the onion in this recipe?
The minced onion is sautéed at the start to create a savory flavor base for the pilaf.
Can I add other nuts to this dish?
Yes, walnuts or pine nuts would complement the existing flavors well.
Is this dish authentic to a specific cuisine?
Yes, it draws heavily from the ingredients and techniques found in traditional Turkish cuisine.