A Traditional Taste from Konya: Bulgur Pilaf with Chestnuts

Bulgur Pilaf with Chestnuts, one of the Mevlevi dishes, is an important meal in Konya cuisine. It stands out with its unique combination of bulgur, chestnuts, and spices, reflecting the simple yet rich flavors of traditional Anatolian cooking.

Ingredients

• 10–15 chestnuts
• 2 tablespoons currants
• 2 cups bulgur
• 3 cups broth
• 200 g clarified butter
• 1 teaspoon cinnamon
• 1 teaspoon salt

Preparation

Score the chestnuts with a knife and roast them over an open flame until the shells begin to peel away. Once roasted, peel and cut them into two or three pieces. Soften the currants by gently crushing them between your palms, then remove the stems and rinse well.

Place the bulgur, chestnuts, and currants into a pot. Salt the broth and bring it to a boil. Pour the broth over the ingredients in the pot and cover with a lid. Cook over high heat for 3 minutes, then reduce to medium heat for 5 minutes, and finally to low heat until the bulgur has absorbed all the liquid and is fully cooked.

In a separate pan, heat the clarified butter and pour it over the pilaf. Sprinkle the cinnamon on top, cover, and let it rest on very low heat for about 20 minutes to allow the flavors to blend. Serve warm, accompanied by chicken cutlets and yogurt.