A beautiful bulghar recipe with gorgeous coriander and red pepper flavors. Great if Â like me you are trying to eat more whole grains. There are lots of onions and raisins in this which gives a beautiful touch of sweetness. The spice combination for this pilaf is just perfect. I discovered this recipe while leafing through Ottolenghi’s gorgeous book “Plenty” the other day and thought great I can finally make something with that brand new packet of bulghar I bought in a bid to expand the list ofÂ whole grains I eat. This is a really gorgeous dish, not just the colors and flavors but also great to eat in the summer, I literally packed it in a box and took to Central Park for a picnic the other day…just so good!
Also you can pair this with the leek fritters in “plenty” and as Ottolenghi says it truly is a pair made in heaven. Please make these two together if you have some leeks…the pairing is just out of this world. The lovely garlicky, parsley coriander yoghurt sauce with the fritter is also just amazing and goes with this pilaf particularly well.
Itamarâ€™s Bulgur Pilaf
About 6 tbsp olive oil
4 small white onions, thinly sliced
3 red bell peppers, cut into thin strips
2 1/2 tbsp tomato paste
1 tbsp sugar
2 tsp pink peppercorns
2 tbsp coriander seeds
2/3 cup golden raisins
1 cup medium bulgur wheat
1 3/4 cups water
Salt and black pepper
Handful of chopped chives
Heat up the olive oil in a large pot and sautÃ© the onions and peppers together over medium-high heat for 12 to 15 minutes, or until they soften up completely.
Next, add the tomato paste, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulgur, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a tight-fitting lid, remove from the heat and leave to sit for at least 20 minutes.
Finally, fluff up the bulgur with a fork and stir in the chives. If the pilaf seems dry, add a little more olive oil. Taste and adjust the seasoning; itâ€™s likely to need more salt and pepper. Serve warm.