Quince Bulgur Pilaf
A four-serving bulgur pilaf with diced quince, onion and olive oil. Allow 10 minutes to prep and 30 minutes to cook and rest. How to keep the quince pieces intact Cut even cubes and stir them gently in the pan. Let them finish softening with the bulgur. The 30 minutes include a 7-minute rest. Can I use fine bulgur? The water and timing here are for coarse bulgur. Fine bulgur can turn out softer at the same ratio. If you have another quince, try it in this baked quince dessert with cream.
Ingredients
Ingredients
Step-by-Step Method
Dice the quince and onion
Weigh 200 g of peeled, cored quince and cut it into roughly 8 mm cubes. Finely dice 80 g of onion.
Soften the onion and quince
Heat 25 g of olive oil in a lidded saucepan over medium heat. Soften the onion for 4 minutes. Add the quince and cook, stirring, for 5 minutes.
Simmer the bulgur
Add 200 g of coarse bulgur, 410 g of hot water and 4 g of salt. Bring to a boil, cover and simmer on low for 14 minutes. If the grains are still hard and the pan is dry, add 2 tablespoons of hot water and simmer for a few more minutes.
Rest and serve
Turn off the heat and leave the lid on for 7 minutes. Fluff with a fork and divide into 4 servings.
Chef's Tips & Tricks
Cut even cubes and stir them gently in the pan. Let them finish softening with the bulgur. The 30 minutes include a 7-minute rest.