Dami Yarma (دامی یارما) — Persian Azeri Bulgur Pilaf

• 300 gCoarse bulgur wheat (rinsed in a fine sieve and drained well)
• 720 mlWater (plus extra if needed during simmering)
• 9 gFine sea salt (about 1 1/2 tsp, divided)
• 350 gGround beef (80–85% lean; or a beef-lamb mix)
• 200 gYellow onion (finely diced)
• 45 mlNeutral oil (about 3 tbsp, divided)
• 30 gTomato paste (about 2 tbsp)
• 2 gGround turmeric (about 1 tsp)
• 250 gCarrots (peeled and cut into 1 cm dice)
• 300 gPotatoes (peeled and cut into 1.5 cm dice)
• 1 gBlack pepper (about 1/2 tsp)

Instructions

1. 1

   Rinse the coarse bulgur in a fine-mesh sieve under cool running water for 20–30 seconds, then drain thoroughly. Dice the onion, carrots, and potatoes to the specified sizes so they steam evenly. Measure water, salt, turmeric, and tomato paste in advance; this dish moves quickly once cooking begins.

2. 2

   Heat 30 ml (2 tbsp) oil in a heavy 4–5 liter pot over medium heat. Add the diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add ground meat and break it up with a spoon; cook 6–8 minutes until no pink remains and moisture mostly evaporates.

3. 3

   Push the meat mixture to the side and add tomato paste to the cleared area. Fry the paste 60–90 seconds, stirring, until it darkens slightly and smells sweet. Stir in turmeric, black pepper, and 6 g (1 tsp) of the salt. This brief frying step deepens color and reduces raw tomato flavor.

4. 4

   Add carrots and potatoes to the pot and stir to coat with the seasoned meat and tomato paste. Cook 4–5 minutes over medium heat, stirring occasionally, to lightly sauté the vegetables. Add the drained bulgur and stir for 1 minute so the grains are evenly distributed and lightly toasted.

5. 5

   Pour in 720 ml water and add the remaining 3 g (1/2 tsp) salt. Bring to a steady boil over medium-high heat, then reduce to medium-low and simmer uncovered 10–12 minutes. Stir 2–3 times to prevent sticking, until most liquid is absorbed and small steam holes appear on the surface.

6. 6

   Drizzle the remaining 15 ml (1 tbsp) oil around the edges of the pot. Using the back of a spoon, gently mound the bulgur mixture into a dome. Cover the lid with a clean kitchen towel and place it on the pot to catch steam. Reduce heat to low and steam 35–40 minutes.

7. 7

   Turn off the heat and rest, covered, for 10 minutes to finish hydration. Fluff gently from the edges toward the center to keep vegetables intact. If you want a lightly crisp bottom, leave the pot on very low heat for an additional 5 minutes, then loosen the bottom with a spatula before serving.