**fun fact **
In Turkısh pirinç pronounce pea-rinch is uncooked rice
Pilav pea-love is the word for when it is cooked
Ingredients
3 tbsp olive oil
2 small onions, chopped
1 tsp Turkish chilli paste (biber salçasi)
3 tomatoes, diced
salt and pepper
2 cups coarse bulgur, rinsed
1 litre chicken stock
Instructions
Heat the oil in a saucepan and add the onion, chilli paste and tomatoes and season with salt and pepper. Cook for a few minutes until the onion and tomato are starting to soften.
Stir in the burghul, add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the stock has been absorbed.
Turkish Delights notes::
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
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