Bulgur pilaf with chestnuts is a traditional dish from the Mevlevi cuisine, particularly popular in the Konya region. This pilaf is made by cooking bulgur with chestnuts, butter, and various spices. The chestnuts add both flavor and texture, making the dish rich and hearty.
Mevlevi cuisine is known for its simple yet balanced flavors. Bulgur pilaf with chestnuts is a perfect example of this culinary style. It is especially enjoyed during the winter months, when chestnuts are in season. The pilaf can be served as a side dish or as a main course, offering a satisfying meal.
This dish is also prepared in Mevlevi lodges during special ceremonies and events, reflecting the richness of the tradition and the cultural heritage of the cuisine. It stands as a fine example of both the culinary wealth and the traditional kitchen culture of the Mevlevi order.
Ingredients
- 10-15 chestnuts
- 2 tablespoons currants
- 2 cups bulgur
- 3 cups broth
- 200 g clarified butter
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
Preparation
Score the chestnuts with a knife and roast them over the fire until their shells begin to separate. After peeling, cut it into two or three pieces. Crush the grapes in your palms, clean their stems and wash them. Put bulgur, chestnuts and currants in the pot. Salt the broth and boil. Add bulgur on top and cover it. Cook for three minutes on high heat, five minutes on medium heat, and then on low heat until the bulgur absorbs its water and becomes tender. Heat the oil in the pan and pour it over the bulgur pilaf. Sprinkle cinnamon on it and let it brew on very low heat for twenty minutes. Put it on a plate and serve with chicken cutlets and yoghurt.
