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Ingredients
2 tbsp extra-virgin olive oil or any other oil of your choice
2 cups chopped onion
1 clove garlic, finely chopped
1 1/2 cups bulgur, preferably medium or coarse (see Note)
½ tsp turmeric pdr
½ tsp cumin pdr
2 cups vegetable broth, or reduced-sodium chicken broth
1 ½ cups chopped carrot
2 tsp grated or finely chopped fresh ginger
1 tsp coarse salt
¼ cup lightly packed finely chopped fresh dill
¼ cup lightly packed finely chopped fresh mint
¼ cup lightly packed finely chopped flat-leaf parsley
3 tbsp lemon juice, or more to taste
1/2 cup chopped walnuts, toasted
Preparations
Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses.
Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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