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# Simple Bulgur Pilaf with Chicken Broth

> [!NOTE]
> **Recipe Summary**  
> A comforting, traditional bulgur pilaf simmered in rich chicken broth and finished with hot melted butter. Serves 3 to 4.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Coarse bulgur | 1 cup | Pilavlık bulgur |
| Chicken broth | 2 cups | Rich, seasoned broth |
| Butter | 2 tbsp | High quality butter |
| Salt | 1 tsp | Fine salt |
| Black pepper | 1 tsp | Freshly ground |

## Instructions

{{% steps %}}
1. ## Boil Chicken Broth
   Pour the chicken broth (2 cups) into a medium saucepan or pilaf pot and bring to a rolling boil over medium-high heat.

2. ## Add Bulgur and Seasoning
   Add the coarse bulgur (1 cup), salt (1 tsp), and freshly ground black pepper (1 tsp). Stir once to distribute evenly.

3. ## Simmer on Low Heat
   Cover the pot with a tight lid, reduce the heat to low, and simmer until the bulgur absorbs all the liquid (approximately 15 minutes).

4. ## Sizzle Butter and Dress
   Remove the pot from the heat. In a small pan, melt and heat the butter (2 tbsp) until sizzling hot and foamy, taking care not to burn it. Pour the hot butter over the pilaf and stir gently.

5. ## Steam and Rest
   Place a clean paper towel or kitchen towel under the lid, seal the pot, and let rest undisturbed for 10 minutes before serving.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Butter Quantity**  
> The 2 tablespoons of butter create a rich, glossy finish. If a lighter pilaf is preferred, the butter can be reduced to 1 tablespoon without sacrificing flavor.\n