Bulgur Pilaf with Chestnuts and Quince
(Kestaneli Ayvali Bulgur Pilavi)
3/4 cup Turkish bulgur, large grain, washed and drained
Half quince, peeled, cut in bite size
1 tbsp grape molasses
2 tbsp butter
6 roasted chestnuts, peeled
1 small onion, sliced
3-4 medium size mushrooms, cleaned, cut into 4 pieces
3/4 tsp red pepper paste, hot
1 tbsp red pepper paste
1 cup hot water
Saute the quince and onion with butter and grape molasses for 2-3 minutes at medium heat. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.
Garnish with the pomegranate seeds and serve.