I've been cooking this delightful Turkish dish in many guises for over 20 years! Ever since I was introduced to it by a local family in Cappadocia, who insisted I eat two mammoth portions, I've been recreating their recipe (which they happily shared) for such a long time.
This version is a deviation on the original pilav, which used chicken, but this is my favourite using lamb.
Bulgur wheat is such a great ingredient to use for pilav-style recipes - a wonderful alternative to rice with a great texture and lightly nutty flavour. In this recipe I use a coarse bulgur which is mixed with vermicelli noodles (Şehriyeli Bulgur) - it creates the BEST texture! You can also use regular coarse bulgur wheat too.
The lamb is cooked first in water with a little ground cumin and then that cooking liquid is used to cook the bulgur - this creates all the flavour!
What makes this Turkish bulgur pilav such a good option for dinner is that it's all in one pot! And it's also a dish you can make in advance and reheat when you're ready. Bulgur wheat is more robust than rice and it holds its shape without becoming mushy.
The pilav I ate in Turkey was actually being stored under a seating platform we were all sitting on and was still warm in the afternoon after being cooked that morning.