Turkish Bulgur Pilaf

Drizzling spiced, orange zest–flecked brown butter over bulgur pilaf elevates a simple side dish into a spectacular one, especially when you’ve also got currants and toasted pistachios added to the mix. You can use this recipe as a template for your own fruit and nut combinations: sliced almonds and dried cherries, toasted pecans and chopped dried apricots, golden raisins and cashews. Use whatever you love and you can’t go wrong.

Ingredients

• 4 tablespoons unsalted butter
• 3 sprint onions, thinly sliced, white and green parts kept separate
• 1 cup medium-grain bulgur
• ¾ teaspoon kosher salt, plus more if needed
• ¼ teaspoon ground turmeric
• ⅛ teaspoon ground cardamom
• ⅛ teaspoon ground cinnamon
• 2 cups vegetable broth or chicken stock, preferably homemade (this page)
• ¼ cup dried currants
• ½ teaspoon finely grated orange zest
• Pinch of Turkish pepper or cayenne
• ⅓ cup pistachios, toasted and chopped

Procedure

1. Using the sauté function, melt 1 tablespoon of the butter in the pressure cooker pot. Stir in the scallion whites and cook until softened, about 2 minutes. Stir in the bulgur and salt and cook until nutty and toasted, about another 2 minutes.
2. Stir in the turmeric, cardamom, and cinnamon until combined, then stir in the broth.
3. Lock the lid into place and cook on low pressure for 10 minutes. Manually release the pressure. Stir the bulgur, then cover the pot with the lid (but don’t lock it on) and let it sit for 5 minutes.
4. While the bulgur is cooking, in a small bowl, cover the currants with boiling water and let them soak until soft, about 5 minutes. Drain.
5. In a small pot on the stove, combine the remaining 3 tablespoons butter, the orange zest, and Turkish pepper and heat over medium heat until the butter browns, about 3 minutes. Remove from the heat.
6. After the bulgur has sat for 5 minutes, remove the cover from the pot and fold in the brown butter, drained currants, pistachios, and scallion greens. Taste and add more salt if needed. Serve while warm.