Bulgur pilaf is an everyday dish in rural Turkey. Bulgur is whole wheat kernels that have been boiled, then dried and ground. In the old days in rural areas, before mechanization, and still today in some parts, it is made collectively. The men harvest the wheat, then the women separate the grain from the chaff. They wash the grain and boil it for hours in huge pots until it splits. It is then dried in the sun, spread out on large sheets laid out on the flat roofs of houses or in the fields. When it is dry and hard, it is taken to be ground in a stone mill. Three types of grind—coarse, medium, and fine—can be found in Middle Eastern stores in this country. The coarse-ground one is the best for pilaf, but the medium-ground one, which is the most widely available, will also do. The amount of bulgur here is quite large and enough for 2 chickens. You can make it in advance and reheat it in the oven before serving.
Recipe information
Yield
serves 8
Ingredients
For the bulgur pilaf
Preparation
Step 1
Rub the chickens with a mixture of olive oil, salt, and pepper. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add 1/4 cup of water to the bottom of the pan. Roast for 1 hour in an oven preheated to 400°F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
Step 2
While the chickens are cooking, prepare the pilaf. Wash the bulgur—although I find that with the processed qualities of bulgur today, this is not strictly necessary. Pour cold water over it, stir well, and then rinse under cold running water. Fry the onion in the oil until it is soft and golden. Add the bulgur, stir well, then pour in the hot stock. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender. Check the seasoning and add salt if necessary. Finally, fold in the walnuts and the butter pieces.
Step 3
Carve the chicken and serve with the bulgur pilaf.
