In an Azerbaijani village, the best Bulgur Pilaf is cooked with love and tradition. The dish, rich in flavor, is prepared using fresh, local ingredients and passed-down family recipes.
If you can’t get paneer, it’s just as good with halloumi. Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the ...