Bulgur Pilaf

4 people

4 onions, sliced into rings

4 tablespoons olive oil

1 orange pumpkin, cut into small pieces, with skin and deseeded

2 tablespoons tomato puree

100 grams currants

2 teaspoons garam masala

1 tablespoon apple syrup or other syrup

500 grams bulgur

8 dl broth

freshly ground pepper and salt

rosemary sprig for garnish

for the yogurt sauce:

500 dl organic Turkish yogurt

6 tablespoons olive oil

1 lemon

2 teaspoons ground coriander

1 teaspoon chili powder

1 teaspoon paprika powder Handful fresh coriander

1 Fry onions in oil and add pumpkin, herbs, tomato puree, currants, and syrup, then fry for a while.

3 Season the broth with salt and pepper and bring it back to a boil.

5 Make the yogurt sauce by mixing all ingredients together.

2 Add the bulgur and stir.

4 Let the pan boil for 5 minutes and then place it in the EcoStoof for 1.5 hours.

6 Serve the sauce with the pilaf. Garnish the dish with a sprig of rosemary.