# 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 onion
s, sauté it for a while.
# Then add washed and drained bulgur, red lentil
, boiled chickpea
and finely sliced green parts of the green onion
# 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 almond
s (Boil the almond
s for a few minutes, the remove the skins of the almond
s.). Roast the almond
s in butter, until they turn to pink.
# Put the rested pilaf onto the service plate, sprinkle the roasted almond
s all over the pilaf and serve it.