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.

Serves
6–8

Preparation

5min

Cooking

25min

Skill level

Easy
By
Average: 3.5 (74 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.