Pilaf From the Steamer

For the pilaf, peel shallots, garlic and carrots. Finely dice shallots, chop garlic and finely slice or shave carrots. Clean the chili pepper, remove the seeds and cut into rings. Place everything in an unperforated cooking container.

Lightly press cardamom pods, add with bay leaf and bulgur and salt. Pour vegetable broth over it and cook (at 100°C for 20 minutes or at 120°C for 6 minutes).

Remove spices from pilaf, loosen with a fork, fold in butter and parsley and serve hot.

Preparation Tip:

Bulgur for pilaf is precooked wheat, which is then dried again. After drying, the wheat is coarsely or finely ground. It is mainly made from durum wheat. Instead of bulgur, you can also use long grain rice for the pilaf.

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