Turkish · Dinner
Toasted Grain Pilaf with Caramelized Onions
Firik Pilavi Bulgurlu
SE Anatolian regional pilaf of toasted freekeh and bulgur cooked with caramelized onion, vermicelli, and warm spices, served with parsley, almond, and a squeeze of lemon for a smoky vegan plate.
$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
582Calories
18gProtein
24gFat
72gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Slice onions thinly, chop parsley, halve lemon. Rinse freekeh under cold water 30 seconds and drain. Combine cumin, allspice, cinnamon, pul biber, pepper, and salt in a small bowl.
2
Toast
Heat olive oil in a wide saucepan over medium 1 minute. Add almonds and toast 90 seconds until golden, lift onto a plate. Add onions to the same pan and cook over medium 10 minutes until deeply caramelized and dark gold.
3
Saute
Add vermicelli to caramelized onions and toast 90 seconds over medium heat until deep brown. Add freekeh and bulgur, toast 1 minute until grains glisten and smell nutty.
4
Bloom
Stir spice mix and bay leaves into grains over medium heat 30 seconds until fragrant. Pour in hot stock, bring to gentle simmer, drop heat to low, cover, and cook 18 minutes until grains are tender and stock is fully absorbed.
5
Rest and plate
Remove from heat and let rest 5 minutes covered. Fluff with a fork, discard bay leaves. Spoon pilaf onto warm plates, scatter parsley and toasted almonds, finish with generous squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) freekeh, cracked
- 160g (5.6 oz) coarse bulgur
- 240g (8.5 oz) yellow onion
- 40g (1.4 oz) vermicelli noodles, broken
- 60g (2.1 oz) flaked almonds
- 40ml (2 tbsp + 2 tsp) extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1 tsp pul biber Aleppo flakes
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 800ml (3 1/3 cup) hot vegetable stock
- 20g (small handful) flat-leaf parsley
- 1 lemon
- 2 small bay leaves