Yarma Pilaf (دمی یارمه) — Azerbaijani Bulgur Pilaf with Meat and Root Vegetables

• 300 gMedium bulgur (wheat yarma) (Rinse briefly and drain well)
• 200 gYellow onion, finely diced
• 45 mlNeutral oil (Such as sunflower or canola)
• 350 gGround beef (85–90% lean)
• 2 tspTurmeric, ground
• 2 tspFine salt (About 12 g)
• 30 gTomato paste
• 200 gCarrots, peeled and diced (1 cm)
• 250 gPotatoes, peeled and diced (1.5 cm) (Waxy potatoes hold shape best)
• 600 mlWater, hot

Instructions

1. 1

   Rinse the bulgur quickly under cool water, then drain for 5 minutes so it does not turn gummy. Dice the onion, carrots, and potatoes to the stated sizes so they finish cooking at the same time.

2. 2

   Heat the oil in a heavy pot over medium heat for 1 minute, then add the onion and cook for 8–10 minutes until golden and sweet. Stir often and scrape the bottom so the onion colors evenly without burning.

3. 3

   Add the ground beef and break it up with a spoon, cooking for 6–8 minutes until no pink remains. Sprinkle in the turmeric and 1 tsp (6 g) of the salt, then sauté for 1 minute to bloom the spice and coat the meat.

4. 4

   Add the tomato paste and cook it for 2 minutes, stirring constantly, until it darkens slightly and smells less raw. This step deepens the color and gives the pilaf a richer, more savory base.

5. 5

   Stir in the carrots and potatoes and cook for 3 minutes so their surfaces get lightly coated with the tomato-meat mixture. Add the drained bulgur and stir for another 1 minute to toast it lightly and distribute the grains.

6. 6

   Pour in the hot water and add the remaining 1 tsp (6 g) salt, stirring once to combine. Bring to a steady boil over medium-high heat, then reduce to medium and simmer uncovered for 10–12 minutes until the liquid is mostly absorbed and small steam holes appear on the surface.

7. 7

   Reduce the heat to low and cover the lid with a clean towel, then place it on the pot to trap steam for the dami finish. Cook for 25 minutes without stirring so the bulgur steams through and the vegetables become tender.

8. 8

   Turn off the heat and rest the pot, covered, for 10 minutes to set the texture and prevent clumping. Fluff gently with a fork, then serve hot, making sure each portion gets meat, carrots, and potatoes.