Bulgur Pilaf with Carrots and Leeks
(Pirçikli Aş - East Anatolia Region)
3/4 cup Turkish bulgur, large grain, washed and drained
1 small-size carrot, peeled, cut in julienne
Leek with the same amount of carrot, cut in julienne
4-5 tbsp olive oil
1 tbsp red pepper paste
1 cup warm water
1 small onion, sliced
2 tbsp olive oil
Saute the carrot and leeks with olive oil for 5-6 minutes. Add the remaining the pilaf ingredients, stir. Close and cook until all the water evaporates at low heat.
Meanwhile, caramelized the onion with olive oil. Toss into the cooked bulgur pilaf. Let the Pilaf with stand for about 5 minutes. Serve the Bulgur Pilaf with Carrots and Leeks with yogurt or Ayran on the side.