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Enjoy the taste of the Mediterranean with our flavorful Bulgur Pilaf. Quick and easy to prepare, it’s the perfect dish for a wholesome and satisfying meal.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 tablespoons olive oil (measure 2 Tbsp separately) | |
| 2 leeks (cut roughly in circles washed thoroughly and dried) | |
| 12 oz mushrooms (roughly chopped) | |
| 3 cloves garlic (sliced thick) | |
| 3 cloves garlic (minced) | |
| 1 tablespoon Gee or butter | |
| 1.5 cups coarse bulgur #4 | |
| 1 tablespoon tomato paste | |
| 1 tablespoon red pepper paste | |
| 1 teaspoon cumin | |
| 1 teaspoon coriander | |
| 1 teaspoon Aleppo pepper | |
| 1 ½ teaspoons salt (divided into three equal parts) |
Optional for garnish:
| ¼ cup chopped parsley | |
| ¼ cup chopped walnut | |
| Dry Barberries |
Preparation
1
Prep Your Ingredients
Before you start cooking, gather and prep all of your ingredients. Having everything ready will make the process smoother and more enjoyable.
Before you start cooking, gather and prep all of your ingredients. Having everything ready will make the process smoother and more enjoyable.
2
Sauté the Leeks
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped leeks and a pinch of salt, then sauté until they’re soft and lightly browned, about 10–12 minutes. Remove from the skillet and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped leeks and a pinch of salt, then sauté until they’re soft and lightly browned, about 10–12 minutes. Remove from the skillet and set aside.
3
Cook the Mushrooms and Garlic
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook for about 5 minutes, until they release their moisture and it evaporates. Stir in the sliced garlic and ½ teaspoon of salt. If needed, wipe out the pan, then transfer the mushrooms to a bowl and set aside.
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook for about 5 minutes, until they release their moisture and it evaporates. Stir in the sliced garlic and ½ teaspoon of salt. If needed, wipe out the pan, then transfer the mushrooms to a bowl and set aside.
4
Toast the Bulgur and Build Flavor
Melt 1 tablespoon of ghee (or butter) with 2 tablespoons of olive oil in the same skillet over medium-high heat. Add the bulgur and toast for 1 minute, stirring frequently. Sprinkle in the cumin, coriander, Aleppo pepper, and salt, and stir to coat the grains evenly. Add the tomato paste and red pepper paste, mixing well for another minute. Return the sautéed leeks and mushrooms to the skillet and stir until everything is fully combined.
Melt 1 tablespoon of ghee (or butter) with 2 tablespoons of olive oil in the same skillet over medium-high heat. Add the bulgur and toast for 1 minute, stirring frequently. Sprinkle in the cumin, coriander, Aleppo pepper, and salt, and stir to coat the grains evenly. Add the tomato paste and red pepper paste, mixing well for another minute. Return the sautéed leeks and mushrooms to the skillet and stir until everything is fully combined.
5
Add Water and Simmer
Pour 4 cups of boiling water into the skillet and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes, or until most of the liquid is absorbed and the bulgur is tender.
Pour 4 cups of boiling water into the skillet and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes, or until most of the liquid is absorbed and the bulgur is tender.
6
Let the Pilaf Rest
Turn off the heat and remove the lid. Place a clean kitchen towel over the pan, then cover with the lid and drape another towel on top. Let the pilaf rest undisturbed for 15 minutes to absorb the remaining steam and fluff up beautifully.
Turn off the heat and remove the lid. Place a clean kitchen towel over the pan, then cover with the lid and drape another towel on top. Let the pilaf rest undisturbed for 15 minutes to absorb the remaining steam and fluff up beautifully.
7
Fluff and Serve
Once the pilaf has rested, fluff the bulgur gently with a fork. Garnish with chopped walnuts, fresh parsley, and dried barberries for added texture and color. Serve warm and enjoy your delicious Mediterranean bulgur pilaf!
Once the pilaf has rested, fluff the bulgur gently with a fork. Garnish with chopped walnuts, fresh parsley, and dried barberries for added texture and color. Serve warm and enjoy your delicious Mediterranean bulgur pilaf!
Recipe Tips & Suggestions
Storage Instructions:
Transfer any leftover Mediterranean Bulgur Pilaf to an airtight container and refrigerate for 3-4 days. Reheat in the microwave or on the stovetop until heated through before serving.
Heating Instructions:
If you have leftovers or need to reheat the Bulgur Pilaf, simply place it in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally, until warmed to your desired temperature."
Rana’s Notes!
For an extra burst of flavor and texture, consider adding a garnish of chopped parsley, chopped walnuts, and dry Barberries. These optional toppings will elevate the dish and add a delightful touch to your Mediterranean Bulgur Pilaf.You can also get creative and try other garnish options like crumbled feta cheese, sliced almonds, or pomegranate arils. Feel free to experiment and customize the garnish based on your preferences and the ingredients you have on hand.