Confession: I’m a pot peeker. At least, I used to be.
For many years, my pilaf-making was hampered by my natural curiosity as well as my determination never to leave well enough alone. I couldn’t resist lifting the pot lid and stirring things up.
The result was rarely good. My pilaf was either soggy or crunchy — or both.
I don’t have to guess that a professional cook would have been appalled, because I know she was: Robyn advised me early and often to keep my hands in my pockets while the pilaf was simmering. In pilaf as in many things, I learned slowly.
But I did learn — and we’re both glad I did! It’s a simple thing, really, but it works. My pilaf is now consistent, not to mention highly digestible.
Here’s my simple method for making bulgur pilaf. The same technique and proportions apply to rice, except you have to cook it longer.(Follow directions that come with your rice of choice.) The result is never sticky, greasy or wet.
Of course, if you like your pilaf sticky, greasy or wet, adjust accordingly!
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To add to Doug's last comment--you can always fortify the pilaf with extras. Sliced onions (fried with the noodles) and diced tomatoes. Diced bell or chili peppers. Meat or chicken chunks. Chick peas. Pre-cooked brown lentils. Spinach or swiss chard (fried with the noodles or pre-blanched). A handful of fresh chopped basil for color and flavor. Pitted golden prunes or tart dried apricots. Some walnuts or raw peanuts (fried with the noodles). Etc. etc.
So true, Ara. The possibilities are endless!
Great video and recipe!
I am a seasoned cook, and yet this video/recipe and Robyn's no-peek "secret" resulted in the best rice pilaf I have EVER made. Great post, guys.
Thanks, Gina and Bonnie. Your comments are much appreciated!
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This is excellent, finally a food portal which understands what food lovers are looking for. Best wishes and congratulations to the Food Kingdom team!
I came upon this site to look up that recipe that the Kardashians made today and came upon this awesomeness. I made pilaf with my Armenian grandma many years ago and kept nodding my head as you mentioned keeping the lid on, using chicken broth, yadayada. Thanks for the smile today. I'll certainly visit this site frequently!
Glad you found us Kim! If you have any recipe requests, let us know. We try our best to find lost Armenian recipes.
Will do!
Wow, you're right. It comes out perfect. So easy and delicious! Thank you!
My dad always made pilaf with Uncle Ben's Converted Rice; it tasted good, but when I think of the nutritional loss from substituting processed rice for bulghur -- oh, no! I wonder if there was a period when my grandparents couldn't find bulghur and adapted, or if they were trying to Americanize their pilaf? I'll have to ask my dad about this.
I'd also add that plain bulghur is delicious with yogurt and honey on it for breakfast!