Turkish Bulgur
There are riffs on this dish in Turkey, Syria, Lebanon and Iran. It’s quick to make, big on flavor. I threw this bright bulgur dish together in minutes, served it hot at dinner then enjoyed it all over again for lunch the next day served over greens as a cool salad.
Ingredients
- 1 cup medium bulgur rinsed
- 1-1/2 cups water or vegetable broth
- 1 ripe tomato chopped tomato (or 1/2 can 15-ounce chopped tomatoes, plus juice from the can)
- 1 tablespoon olive oil
- 1 medium onion chopped (about 1 cup)
- 2 cloves garlic chopped
- 1/2 red pepper chopped
- pinch red pepper flakes
- 1/2 teaspoon turmeric
- 1 teaspoon sumac
- 1 teaspoon coriander
- 2 cups fresh tender greens such as arugula or chard, sliced into bite-sized skinny ribbons**
- sea salt and fresh ground pepper to taste
- 2 tablespoons pomegranate molasses*
- 3 tablespoons toasted pistachios optional
- 1 handful fresh chopped cilantro to finish optional
Instructions
- In a medium saucepan over high heat, bring water or vegetable broth to boil. Pour in bulgur and chopped tomato. Stir together, cover, and reduce heat to low.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add chopped onion. Stir and let onion cook for 3 to 5 minutes, or until it softens, smells fragrant, and starts to turn golden. Add chopped garlic and chopped red pepper. Continue cooking, stirring occasionally, until the vegetables soften, another 5 to 8 minutes. Reduce heat to medium.
- Check the bulgur. The grains should have absorbed all the cooking liquid. Give everything a fluff with a fork, then pour the bulgur in with the sautéed vegetables. Stir together gently. Add the turmeric, sumac, coriander, and chiffonade of greens. Using a light hand, stir to combine. Continue to mix together until the greens wilt from the heat into the bulgur and vegetables.
- Season generously with sea salt and fresh ground pepper. Finally, drizzle in the pomegranate molasses (or alternative) and finish with the optional pistachios and cilantro.
Notes
Serves 6.
How to keep: Keeps covered and refrigerated for several days. Reheats nicely or also works well chilled.
**The fancy culinary term for this technique is chiffonade — it’s French for skinny ribbons. Really.
* No pomegranate molasses? Substitute 2 tablespoons fresh lemon juice or 2 tablespoons aged balsamic vinegar, or 1 tablespoon tamarind paste.