Saffron Bulgur Pilaf with Dried Mulberries
(Safranli Dutlu Bulgur Pilavi)
1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur which taste is better:)
1 tbsp butter
2 tbsp extra virgin olive oil
1 medium-sized onion, cut in small size
1 cup hot water
1 pinch saffron, soaked in 3 tbsp warm water
2 tbsp dried mulberries, soak into boiling water, drain when they are softened
1/4 cup vermicelli noodles
1 tsp lemon juice
Saute the onion with olive oil and butter until it is softened at medium heat. Add all the pilaf ingredients, stir. Cover and start to cook pilaf at low heat.
Meanwhile, place vermicelli noodles in a small pan. Saute until the colour of vermicelli noodles turns to light brown at medium-low heat. Do not burn them! Put it aside.
Check the bulgur pilaf, when you start seeing holes towards the end add lightly browned vermicelli noodles, dried mulberries and lemon juice, stir. Cover and continue cooking until all the water evaporates. Let the Pilaf stand for about 5 minutes, then serve.