Dami Yarmeh (دمی یارمه) — Persian Bulgur Pilaf with Meat and Vegetables

• 250 gMedium bulgur (wheat bulgur) (rinsed quickly, then soaked)
• 600 mlWater (divided for soaking and cooking)
• 8 gFine salt (about 1 1/4 tsp, divided)
• 200 gYellow onion (finely diced)
• 45 mlNeutral oil (about 3 tbsp, such as sunflower or canola)
• 350 gGround beef or lamb (15–20% fat for best flavor)
• 2 gGround turmeric (about 1 tsp)
• 30 gTomato paste (about 2 tbsp)
• 220 gCarrots (peeled and cut into 1 cm dice)
• 300 gPotatoes (peeled and cut into 1.5 cm dice)

Instructions

1. 1

   Rinse the bulgur in a fine sieve under cool water for 10–15 seconds, then drain well. In a bowl, combine bulgur with 250 ml of the water and 2 g salt. Soak for 20 minutes at room temperature, then drain again thoroughly so the grains are hydrated but not watery.

2. 2

   Heat a heavy pot (about 4–5 liters) over medium heat for 2 minutes. Add the oil and onion, then sauté for 8–10 minutes, stirring often, until the onion turns golden and soft. Add turmeric and stir for 30 seconds to bloom the spice without letting it scorch.

3. 3

   Add the ground meat and increase heat to medium-high. Cook for 6–8 minutes, breaking it into small pieces, until no pink remains and most moisture evaporates. Add tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells sweet and roasted.

4. 4

   Stir in carrots and potatoes, coating them well in the meat mixture. Add the remaining 350 ml water and the remaining 6 g salt. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer uncovered for 10 minutes so the vegetables begin to soften.

5. 5

   Add the drained bulgur and stir gently to distribute evenly. Cook uncovered over medium heat for 6–10 minutes, until you can no longer see free liquid on the surface and small steam holes appear. Taste the broth at the edge and adjust salt if needed.

6. 6

   Reduce heat to low. With a spoon handle, poke 5–6 holes down to the bottom to help steam circulation. Cover the lid with a clean towel and place it tightly on the pot. Steam for 25 minutes on low until bulgur is tender and fluffy and vegetables are fully cooked.

7. 7

   Turn off the heat and rest, covered, for 10 minutes to set the texture. Fluff gently from the bottom to avoid mashing the potatoes. Serve hot, ensuring each portion includes meat, bulgur, and vegetables; if desired, let the pot sit 2–3 minutes more for a drier pilaf.