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How to make bulgur pilaf with chestnut from Ottoman palaces?

Bulgur pilaf with chestnut is a registered dish in the kitchens of Topkapı Palace. This dish, which is known to be on the tables of Fatih Sultan Mehmet Han, the commander of the conquest of Istanbul, will also color our dinner tables. Both sources of bulgur pilaf with chestnut, which is a full vitamin store, are medicine for different diseases. The flavor that emerges with the meeting of bulgur and chestnut is in our news.

Thanks to the chestnuts we add to the bulgur pilaf, we meet with a unique taste. Bulgur pilaf with chestnut, which is registered in the Ottoman cuisine, has been registered by the European Union as a Geographical Indication. Bulgur, which is the main ingredient of the proprietary flavor, is a source of vegetable protein, while chestnut is a fruit with high vitamin content. Rice, which is a storehouse of vitamins, is quite delicious. The ingredients and preparation of the recipe, which will decorate our dining tables with its appearance as well as its taste, are in our news.



3.5 cups bulgur for rice

7 tablespoons butter or clarified butter

1 large onion (finely chopped)

1 teaspoon salt

50 boiled and peeled chestnuts

4.5 cups of hot water


Wash and drain the bulgur thoroughly.

Add the onions to the oil you have melted in a large pan and fry for 3 minutes.

Add the bulgur, salt and chestnuts to the pan and fry for 3 more minutes.

After lowering the stove, add the hot water and cook for 15 minutes.

Let it rest for two minutes and then serve.



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