This is one of my current favourite dish.
Great comfort food, it’s also super quick to make.
Taken from Plenty by Yotam Ottolenghi voted Best Cookbook in the recent Observer Food Monthly 2011 Awards.
Plenty is a brilliant vegetarian cookbook by the way that everyone should have with recipes inspired from North Africa, Lebanon, Italy and California.
Itamar’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 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.