Syrian Zucchini and Tomato Bulgur Pilaf

Method10 steps

1. 1

   Step 1: Heat ALL ⅓ cup olive oil with ALL the chopped large onion (1 large) in a medium pot over medium heat. Cook, stirring frequently, for about 15 minutes, until soft and beginning to caramelize.

   Onions: about 15 minutes · 15 minUses ⅓ cup olive oil · 1 large onion, chopped

2. 2

   Step 2: To ALL the actual onion mixture from stage 1, add the cloves from ONE smashed head of garlic, reserving the other head for stage 4. Stir for about 1 minute. Add ALL 2 lb peeled, coarsely grated zucchini (2 lb) and cook for about 10 minutes, until its moisture is drawn out and it is completely soft.

   Zucchini: about 10 minutes after garlic · 10 minUses Complete actual caramelized onion and olive-oil mixture · 1 smashed head garlic from the total 2 heads · 2 lb zucchini, peeled and coarsely grated

3. 3

   Step 3: To ALL the actual zucchini-onion mixture from stage 2, stir in ALL 1 tablespoon pepper paste, ALL 500 ml diced tomatoes and ALL 1 teaspoon tomato paste. Add ALL 1 cup dry coarse bulgur, ALL 2 teaspoons initial salt and ALL 1½ cups initial water. Bring to a boil, cover and reduce to low heat. Cook for about 20 minutes initially, then follow stages 5–8 to make sure the grain is fully cooked and the liquid absorbed.

   Initial covered pilaf: about 20 minutes · 20 minUses Complete actual softened zucchini, onion and smashed-garlic mixture · 1 Tbsp Turkish or Aleppo pepper paste · 500 ml canned diced tomatoes · 1 tsp tomato paste · 1 cup dry coarse bulgur wheat · 2 teaspoons kosher salt for initial pilaf seasoning · 1½ cups water for initial pilaf cooking

4. 4

   Step 4: While the pilaf cooks, heat ALL the separate 3 tablespoons vegetable oil in a small saucepan over medium heat. Add the cloves from the REMAINING ONE head of garlic, minced. Stir constantly for about 4–5 minutes, until golden brown without burning. Keep this actual fried garlic and its cooking oil for stage 10.

   Minced garlic: 4–5 minutes · 5 minUses 3 Tbsp vegetable oil · Remaining 1 minced head garlic from total 2 heads

5. 5

   Step 5: After the initial 20-minute cook in stage 3, check the actual pilaf for tender bulgur and absorbed liquid. Choose ONE of stages 6, 7 or 8 according to what you find; these are alternative finishing routes for the SAME pot.

   Uses Complete actual pilaf after its initial covered cooking

6. 6

   Step 6: If the actual checked bulgur from stage 5 is fully cooked and the liquid is absorbed, the pilaf is ready. Skip stages 7 and 8 and continue to stage 9.

   Uses Actual checked pilaf, only when grain is cooked and liquid absorbed

7. 7

   Step 7: If the actual checked bulgur from stage 5 is fully cooked but liquid remains, continue cooking the SAME pot uncovered over low heat until the excess moisture is absorbed. Then skip stage 8 and continue to stage 9. No extra cooking duration is specified.

   Uses Actual checked pilaf, only when cooked grain still has excess liquid

8. 8

   Step 8: If the actual checked bulgur from stage 5 is not yet cooked through, add more water as needed, cover and continue cooking over low heat until the grain is tender and the liquid absorbed. Recheck and repeat as needed. The additional water amount and cooking time are unspecified; continue to stage 9 only when cooked.

   Uses Actual checked pilaf, only when grain still needs cooking · Additional water only if the bulgur needs longer cooking; amount unspecified

9. 9

   Step 9: Take the SAME actual completed pot from whichever ONE of stages 6, 7 or 8 you selected. Remove it from the heat and let it stand for 10 minutes.

   Completed pilaf: rest 10 minutes · 10 minUses Actual completed pilaf ONLY if ready at stage 6 · Actual completed pilaf ONLY if the uncovered route at stage 7 was selected · Actual completed pilaf ONLY if the longer covered route at stage 8 was selected

10. 10

    Step 10: Stir ALL the actual fried garlic and its oil from stage 4 into ALL the actual rested pilaf from stage 9. Taste and add extra salt if needed. Serve promptly as 4 portions. If keeping for later, refrigerate in shallow covered containers at 4°C or below within 2 hours and reheat the portion to 74°C before serving.

    Uses Complete actual rested cooked pilaf · Complete actual fried garlic and its cooking oil · Additional kosher salt to taste after cooking; amount unspecified