Lebanese · beginner
Lebanese Caramelized Onion Bulgur Pilaf With Crispy Shallots
A deep savory grain pilaf using brown bulgur and brown lentils, cooked in a dark caramelized onion broth and topped with crispy onions.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place brown lentils and 400 ml of vegetable broth in a pot over medium heat, bring to boil, cover and cook for 12 minutes until partially tender.
- 02
Heat olive oil in a wide skillet over medium heat and add sliced yellow onions.
- 03
Cook onions for 18 minutes, stirring frequently, until deeply caramelized and rich dark brown in color.
- 04
Transfer half of the dark caramelized onions and their oil into the lentil pot, reserving the remaining onions for garnish.
- 05
Add coarse bulgur, remaining 320 ml vegetable broth, ground cumin, ground cinnamon, and salt to the pot, stirring well to combine.
- 06
Cover, lower heat to minimum, and steam for 15 minutes until bulgur is tender and liquid is absorbed, then rest for 5 minutes and top with reserved crispy onions.
A LITTLE KITCHEN KNOW-HOW
Deep Caramelization for Broth Color
Browning onions until deeply caramelized dissolves sugar into the cooking oil and broth, giving the pilaf a signature mahogany color and savory sweetness.
Notes from the kitchen
- Do not rush the onions; deep mahogany browning provides both color and sweet nutty flavor to the bulgur.
- Use coarse bulgur rather than fine bulgur so the pilaf remains light and fluffy.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
