Editorial sample recipeLebanesebeginnerHalalVeganVegetarianDairy-Free

Lebanese Caramelized Onion Bulgur Pilaf With Crispy Shallots

Name: Lebanese Caramelized Onion Bulgur Pilaf With Crispy Shallots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 200 g brown lentils, rinsed; 200 g coarse brown bulgur, rinsed; 60 ml olive oil; 2 large yellow onions, sliced into thin rings; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 720 ml vegetable broth; 1 tsp salt

A deep savory grain pilaf using brown bulgur and brown lentils, cooked in a dark caramelized onion broth and topped with crispy onions.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Lebanese Caramelized Onion Bulgur Pilaf With Crispy Shallots

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Technique to learn

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.

Instructions

Step 1: 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.
Step 2: Heat olive oil in a wide skillet over medium heat and add sliced yellow onions.

Step 3: Cook onions for 18 minutes, stirring frequently, until deeply caramelized and rich dark brown in color.

Step 4: Transfer half of the dark caramelized onions and their oil into the lentil pot, reserving the remaining onions for garnish.

Step 5: Add coarse bulgur, remaining 320 ml vegetable broth, ground cumin, ground cinnamon, and salt to the pot, stirring well to combine.

Step 6: 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.

Cooking tips

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.

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