This Turkish pilaf recipe is described as a "no-stir risotto", with the tomato and chilli paste adding colour and flavour. For a vegetarian version, simply use vegetable stock instead of chicken. Serve as an accompaniment to braised or grilled meats or vegetables.
- 3 tbsp olive oil
- 2 small onions, chopped
- 1 tsp Turkish chilli paste (biber salçasi)
- 3 tomatoes, diced
- salt and pepper
- 2 cups coarse burghul, rinsed
- 1 litre chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a saucepan and add the onion, chilli paste and tomatoes and season with salt and pepper. Cook for a few minutes until the onion and tomato are starting to soften.
Stir in the burghul, add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the stock has been absorbed.