# Put vegetable oil and finely sliced
onion into the pot. Roast it over medium heat until the
onion turns to transparent.
# Add finely sliced
banana pepper and finely sliced white parts of the green
onions, sauté it for a while.
# Then add washed and drained bulgur, red
lentil, boiled
chickpea and finely sliced green parts of the green
onions.
# After roasting it until the bulgur hardens, add crushed red
pepper, salt and broth in it, stir and cover the lid of the pot on.
# Firstly, cook the pilaf over medium heat for 10 minutes, then cook it over low heat for 15 minutes, in total 25 minutes. Remove it from the stove, rest it for half an hour at least without uncovering the lid.
# Meanwhile, decorticate the inner skins of the
almonds (Boil the
almonds for a few minutes, the remove the skins of the
almonds.). Roast the
almonds in butter, until they turn to pink.
# Put the rested pilaf onto the service plate, sprinkle the roasted
almonds all over the pilaf and serve it.
