Bulgur Pilaf with Roasted Chestnuts and Tangerine Brown Butter

Other than having undersalted the bulgur and grabbing the skillet handle without an oven mitt just after removing it from the oven (WTF??!!?!?) , this was good as usual. Though it's not called for, I add a generous 2-3 tablespoons of tangerine juice to the brown butter mixture; it calls just for zest but I don't find that substantial enough. If you're interested in this yummy dish, click.