Itamar bulgur pilaf
Instructions:
- Full of little surprises - whole pink peppercorns, currants, coriander seeds - this is one of the most comforting dishes I’ve come across. You can serve it with Leek Fritters and their sauce to create a light meal from heaven, or next to Smoky Frittata with some Greek yogurt on the side.
- 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 currants
- 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 sauté 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; it’s likely to need more salt and pepper. Serve warm.