Bulgur Pilaf with Black-eyed Peas
(Loglazli Pilav / Borulceli Bulgur Pilavi)
1/2 cup black-eyed peas, soak in the water overnight
1/2 cup Turkish bulgur, large grain, rinsed
1 cup hot water
2 tbsp crushed tomatoes, in can
1 tbsp tomato paste
1 tbsp red pepper paste, mild
1/2 tsp red pepper, powdered
2 tbsp olive oil or butter
1 tbsp cumin
2 tbsp butter
1 large onion, thinly sliced
Drain the black-eyed peas the following day. Cover with enough water to cook in a pot until softened. There will be about 1/4 of cup water left, don't discard it. Add 1 cup of hot water, bulgur, olive oil, crushed tomatoes, tomato paste, red pepper paste, red pepper, cumin, salt and pepper over the black eyed peas into the pot. Cover the lid and cook until all the water evaporates over low heat.
In the meantime, saute the onion with 2 tbsp of butter in a small pan. Pour over the cooked bulgur pilaf and stir. Let it rest for about 5 minutes. Serve with yogurt on the side. You can also serve this pilaf with Ayran or Cacik.
- Stuffed Mushrooms, Spinach Root Salad and Saffron Pudding.