Cambodian-style Bulgur Pilavı

Ingredients

In this Cambodian adaptation of Bulgur Pilavı, we incorporate Cambodian flavors and ingredients to create a unique fusion dish. We replace some of the traditional Turkish spices with Cambodian spices like lemongrass, ginger, and garlic, which add a refreshing and zesty twist to the dish. Additionally, we use fresh Cambodian herbs such as cilantro and mint to enhance the flavor profile and give it a distinct Cambodian touch. We alse have the original recipe for Bulgur pilavı, so you can check it out.

• 1 cup (200g) bulgur 1 cup (200g) bulgur
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Rinse the bulgur under cold water and drain well.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic, bruised lemongrass, and grated ginger to the saucepan. Cook for 2 minutes until fragrant.
4. 4.
   Add the bulgur to the saucepan and stir well to coat it with the onion mixture.
5. 5.
   In a separate pot, bring the vegetable broth to a boil. Pour the hot broth over the bulgur and stir.
6. 6.
   Add the ground turmeric, cumin, coriander, salt, and black pepper to the saucepan. Stir to combine.
7. 7.
   Reduce the heat to low, cover the saucepan, and let the bulgur simmer for 15-20 minutes, or until all the liquid is absorbed and the bulgur is tender.
8. 8.
   Remove the lemongrass stalk from the pilavı and fluff the bulgur with a fork.
9. 9.
   Stir in the chopped cilantro and mint.
10. 10.
    Serve the Cambodian-style Bulgur Pilavı hot, garnished with lime wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass powder as a substitute.
• Adjust the amount of spices according to your taste preferences. Add more or less turmeric, cumin, and coriander to suit your desired flavor profile.
• For added protein, you can serve the Cambodian-style Bulgur Pilavı with grilled tofu or tempeh on the side.
• Feel free to add other vegetables like bell peppers, peas, or carrots to the pilavı for extra color and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cambodian-style Bulgur Pilavı as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the pilavı with a sprinkle of fresh cilantro and mint leaves for a pop of color. Serve it in a decorative bowl or on a platter to enhance its visual appeal.