Bulghur Pilaf with Green Lentil Recipe
In some regions, it is also called muceddere. But as far as I know, muceddere is an Arabian dish, originally prepared in the form of rice pilaf with green lentils and served with fried onions. Of course, it should not be wrong to call it muceddere. There is a local language that is settled and it is a part of the culture of that region, and this language is not right or wrong. It would be like getting up and saying that it is wrong for the people of Izmir to call "Simit" as "Gevrek".
By the way, there are different preparation methods for bulgur pilaf with green lentils. Some make it with tomato paste, some without it, some add onions, some don't, garlic in the same way. It is not at all to say that it is right to do so, but wrong to do so. For example, I used to make it without tomato paste. Then the tomato paste started to taste more delicious. I've updated the recipe accordingly.
How to Make Bulgur Pilaf with Green Lentils Easier?
In the meantime, I boil green lentils like chickpeas and dried beans and store them in the freezer after filling them in freezer bags. It makes my job much easier, especially in rice and soups. You can try if you haven't tried it before. I put one-use bags in small ziplock bags and put them away. Thus, I can cook green lentil pilaf during normal pilaf cooking time.
- 1 cup bulgur wheat,
- 1/2 cup green lentil,
- 1 tablespoon butter,
- 2,5 cups hot water,
- Rinse and drain the lentil, then place it in a saucepan along with enough water to submerge it in water,
- Cook the lentils until they become soft but still retain their shape, then remove from heat and drain,
- In another saucepan melt the butter,
- Add the bulgur and stir for 5 minutes over low heat,
- Add the drained lentils and stir,
- Add the hot water and salt and stir, then put the lid on,
- Cook the pilaf over low heat until all the water is absorbed,
- Remove from heat, and let the pilaf rest for 15 mins lid on.