Bulgur pilaf with chickpeas and eggs
Description
The dish is prepared without unnecessary complications. Thanks to sautéed vegetables, spices, nuts, and raisins, pilaf has always been considered one of the best hot dishes. Many are used to preparing it with rice, but in this recipe, you'll learn how to make pilaf using bulgur—a very healthy and equally delicious grain. This pilaf can be made with meat, but in this recipe, fried egg is used as the protein source. You can make the pilaf's aroma even richer not only with paprika or cumin, but also with cardamom, cloves, or fried nuts—resulting in a very tasty dish. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Heat the cauldron with vegetable oil, add chopped onion and grated carrot. Fry, stirring, until the volume of the onion and carrot is reduced by half.
- 2
Step 2
2. Add zucchini grated on a coarse grater, mix and fry for 5 minutes. Add cumin, sweet red pepper, salt, and mix. Add well-rinsed bulgur.
- 3
Step 3
3. Rinse the raisins beforehand and soak the chickpeas in cold water for 5–8 hours. Add the raisins and chickpeas to the pilaf. Add pepper to taste and pour water over all the ingredients.
- 4
Step 4
4. Mix and bring to a boil, then reduce the heat, cover the pilaf with a lid, and cook for 20 minutes. Meanwhile, fry the egg on both sides and cut it into thick strips.
- 5
Step 5
5. Turn off the heat, add the chopped egg and mix well.