Einkorn wheat, which is considered to be the ancestor of modern wheat for thousands of years, was named 'zız' during the Hittites period. It is usually made of bulgur and consumed as pilaf. Carrots and potatoes give this special bulgur pilaf a very different consistency. You should try this healthy, colorful and delicious bulgur pilaf, which goes especially well with eggplant meat dishes, kebabs and grills. Bon Appetit!
Finely chop the onion and garlic. Heat the oil and butter in a common rice cooker and fry the onions and garlic until they turn pink.
Peel and grate the carrots and potatoes. Put it in a pan and fry it with the onions and garlic until soft.
Add the tomato paste and fry it on medium heat until the smell comes out. Add the bulgur to the mortar and swirl together until the mixture thickens.
Add the chicken broth you have heated to the einkorn bulgur at a scale of 1 to 1.5, and when it boils, put it on low heat and cook it until the water evaporates.
Mix the rice you took from the fire for one turn, cover it with a paper towel and let it brew for 15-20 minutes.
You can serve your brewed rice warm alongside all kinds of grilled meat and chicken dishes. You can cool it with a spicy olive oil sauce with lemon, pickle gherkins and various spices to suit your taste and consume it as a salad. Enjoy your meal!
Benefits of Ingredients in Siyez Rice With Carrots
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Bulgur For Rice:
Bulgur for Pilaf, with its low glycemic index complex carbohydrates and high fiber, balances blood sugar for prolonged satiety. It supports the digestive system and contains B vitamins essential for energy metabolism. It can aid in cholesterol management. It pairs wonderfully with chickpeas, lentils, tomatoes, and red meat, creating wholesome and nutritious meals.
Chicken Broth:
Chicken broth, rich in collagen, supports joint health, enhances skin elasticity, and strengthens the intestinal barrier, improving digestion. Amino acids like glycine and proline support the immune system and help reduce inflammation. It also contains beneficial components for cartilage structure. Especially during colds and flu, it contributes to body recovery. It pairs perfectly with rice, noodles, various vegetables, and lemon.
Carrot:
Carrots are renowned for their rich beta-carotene, which the body converts into Vitamin A, crucial for eye health (especially night vision) and skin regeneration. Their high fiber content aids digestion and promotes satiety. Potent antioxidants also protect cells. To maximize the absorption of their beneficial compounds, carrots are best consumed with healthy fats like olive oil. Versatile in both sweet and savory dishes, they pair wonderfully with fruits like apple, orange, and ginger, or in meat dishes.
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Garlic:
Garlic, thanks to its allicin compound, offers strong antioxidant and anti-inflammatory properties. It can boost the immune system, increasing resistance against illnesses. Furthermore, it contributes to cardiovascular health by helping regulate blood pressure and balance cholesterol levels. Widely used in traditional medicine, garlic is also known for its digestive support effects. An indispensable ingredient in meat dishes, vegetable sautés, and Mediterranean cuisine, it pairs wonderfully with herbs like rosemary and thyme.
Potatoes:
Potatoes are a rich source of complex carbohydrates providing energy, Vitamin C, and potassium. Their fiber content contributes to digestive health and provides a feeling of satiety. Potassium, vital for regulating blood pressure, makes them important for overall body functions. They pair well with meat, chicken, fish, eggs, cheese, and many vegetables, suitable for various cooking methods like baking, boiling, frying, and mashing.
Hot Pepper Sauce:
Hot Pepper Paste is an intense flavor derived from ripe hot peppers. Thanks to its capsaicin content, it accelerates metabolism and offers mild pain-relieving and anti-inflammatory potential. Rich in antioxidants like Vitamins C and A, it supports the immune system. It pairs wonderfully with red meat, chicken, legume dishes, and soups, adding a characteristic heat and deep aroma to recipes.
Tomato Paste:
Tomato Paste is a concentrated source of lycopene, a potent antioxidant whose bioavailability increases when heated. This property supports heart health and may help reduce the risk of certain cancers, particularly prostate cancer. It also contains Vitamin K and potassium. Its absorption is enhanced when consumed with olive oil. It pairs perfectly with onions, garlic, red meat, and legumes, adding depth and umami to dishes.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Olive Oil:
Olive oil, especially in its extra virgin form, is a powerful source of health benefits due to its high content of polyphenol antioxidants and monounsaturated fatty acids (oleic acid). It supports heart health by helping to lower bad cholesterol (LDL) and raise good cholesterol (HDL). With its anti-inflammatory properties, it reduces inflammation in the body, prevents cell damage, and provides protection against chronic diseases. It supports the digestive system and contributes to skin health. An indispensable part of Mediterranean cuisine, it pairs wonderfully with salads, vegetable dishes, fish, legumes, and fresh bread.
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