Just got off the phone with my mother. She was sitting on the front porch of her Jersey shore beach house when along came jogger, Dee Aljian-Barnes… Dee is a long-time family friend who spends summers at the shore as did her family for many decades. Dee, my mother and sister settled in for a visit when Dee mentioned she found our website while looking for a bulgur pilaf recipe.
Dee said she was surprised that the recipe we posted wasn’t the way Dikranagerdtsis make it. I told Mom that Doug posted it, so I went back to refresh my memory. The bulgur pilaf recipe he posted came from the Harvard University School of Public Health – a very tasty recipe for sure, but not the one Dee wanted.
So, Dee, here’s our Dikranagerdtsi-style Bulgur Pilaf recipe which serves 4:
Bulgur Pilaf – Dikranagerdtsi style
- 2-3 Tbsp. unsalted butter
- ¼ cup very fine noodles
- 1 cup bulgur (size #2 or #3 )
- 2 cups chicken broth (or water)
- salt (to taste)
- In a 3 quart pot, melt the butter. Add noodles and stir gently until noodles begin to brown lightly. Do not let butter and noodles burn!
- Stir in bulgur allowing the butter to coat it.
- Add the broth – or water – and salt. Bring to a boil, reduce heat to low. Cover and cook about 15 minutes or until liquid is absorbed and bulgur is tender but not mushy. Remove pot from heat and allow bulgur to rest in the pot. Use a fork to fluff bulgur before serving.