Heavenly Bulgur Pilaf

Who knew bulgur wheat could taste so good? Full of surprises like pink peppercorns and dried currants, (trust me here), this is one incredibly tasty pilaf. I made it the other night to serve as a side dish, then proceeded to devour the leftovers for breakfast! I almost never do that.

Another winning recipe from Plenty.

Simple to make, healthful, vegetarian, and vegan too.









Heavenly Bulgur Pilaf
Recipe type: Side Dish
Author: Plenty by Yotam Ottolenghi
Serves: 4-6
  • 6 T. olive oil
  • 4 small white onions, thinly sliced
  • 3 red bell peppers, thinly sliced
  • 2-1/2 T. tomato paste
  • 1 T. sugar
  • 2 t. pink peppercorns, whole
  • 2 T. coriander seeds
  • 2/3 cup currants
  • 1 cup bulgur wheat
  • 1-3/4 cups water
  • salt and black pepper
  • handful of snipped chives
  1. In a large pot, saute the onions and peppers in the olive oil over medium high heat.
  2. Saute until they soften, about 12 minutes.
  3. Add the tomato paste, sugar, spices, and currants.
  4. Cook for 2 minutes, stirring constantly.
  5. Add the bulgur, water, salt and pepper.
  6. Stir to mix, then bring to a boil.
  7. Cover the pot with a tight fitting lid and remove from heat.
  8. Let sit for 20 minutes, covered.
  9. Remove lid, fluff the bulgur with a fork, and adjust for seasonings.
  10. Sprinkle with chives and serve.
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8 Responses to “Heavenly Bulgur Pilaf”

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  1. This sounds insanely good!! We buy bulgur wheat in bulk from Costco we make it so much!! Love your additions.

    • Kathy says:

      I’m in love with this dish Liz and I think you’re going to like it too! Thanks so much for your nice comments.

  2. Amanda says:

    Hi Kathy!

    First, let me introduce myself. My name is Amanda Riva and I am the Owner & Co-Founder of The Hot Plate (www.thehotplate.com). I found your blog and could not stop drooling over the photos! The Hot Plate is a free community for the hungriest Food Lovers on the web, and I’d love to have you share your recipes with us!

    The Hot Plate has lots of ways for you to promote and share your recipes with thousands of Food Lovers across the world! Now you can:

    - Promote your recipes and blog by submitting them to our THP Loved Photo Section (if you use Foodgawker and Tastespotting you know the drill)

    - Be part of the webs fastest growing community of hand picked Food Lovers

    If you have any questions or comments do not hesitate to let me know!

    Happy Cooking,

    • Kathy says:

      Thanks for contacting me Amanda. I do have a page on Foodgawker and Tastespotting and would be happy to get involved with The Hot Plate as well. Best wishes on your new venture.

  3. Sally says:

    Hi Kathy.
    First of all, I am an avid food blog reader…look what time it is as I type this…and your blog is simply wonderful.
    I see that you use dean and deluca. Do you use these exclusively? They are of excellent quality but pricey. Any other spice brand you use.
    Keep up the fun work. We are lovin it.

    • Kathy says:

      Thanks so much Sally for your nice comments! I have to admit that I bought some Dean and Deluca spices more for the cute tins than the spices themselves. I like Penzeys for the more exotic, hard to find spices. Otherwise any of the top brands available from the grocery store are just fine.

  4. Oh yum, this looks delicious. Thanks for sharing.. I always need a reminder for the recipes I have bookmarked from Ottolenghi. ;)

  5. Kathy says:

    Richard’s Checking

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