Lebanese bulgur pilaf (burghul bidfeen) recipe

Recipe for lebanese bulgur pilaf (burghul bidfeen) in our easy ethnic recipes collection.

Recipe ingredients

• 2 cups bulgur
• 1/3 cup butter or margarine
• 1 1/4 cup blanched almonds, whole or halved (*)
• 1 onion, peeled and chopped
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2, 10 3/4 ounces, cans, about 3 cups, vegetable, chicken, or beef broth

(*) Blanched almonds have been cooked very briefly to remove their skins. Look for them in your local grocery store.

How to make lebanese bulgur pilaf (burghul bidfeen)

• Place bulgur in a colander and rinse under cold running water. Press between your hands to remove excess water. Set aside for 1 hour.
• In a large saucepan, melt half of the butter over medium heat. Add almonds and saute, stirring constantly, for about 3 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
• Add onion and saute over medium-high heat about 3 minutes. Melt remaining butter in pan and stir in bulgur, salt, and pepper. Cook for 5 minutes, stirring frequently.
• In another large saucepan, bring broth to a boil over high heat. Add bulgur mixture and almonds. Lower heat and cover pan tightly. Simmer for 40 minutes, or until liquid is absorbed and bulgur is fluffy and tender. If broth is absorbed before bulgur is ready, add another 1/4 cup boiling broth or water and cook 10 more minutes, or until broth is absorbed.
• Remove pan from heat and let stand, covered, for 15 minutes. Fluff pilaf with a fork and serve hot.

Preparation time: 1 1/4 hours
Cooking time: 1 1/4 to 1 1/2 hours
Serves 4 to 6

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