Thumbs up for another bulgur dish! I was not exaggerating when I said I was into bulgur. There was a reason I made this the other day. The Husband just got his wisdom tooth extracted *ahem in his late 20s* when I made this. No this is NOT a wisdom tooth extraction friendly dish. But it certainly is good to keep for a couple of days.
The plan was to make this for myself for the next couple of days because I am not exactly keen on eating rice porridge with the Husband for the next few days. I found this recipe from Kitchen Daily’s Fresh Herb & Lemon Bulgur Pilaf. It was a first for me to use cumin and turmeric in my cooking. Usually its the Husband who use these spices in his cooking. These are the spices that gave the whole dish its beautiful yellow colour. Yes it is a BIG portion of bulgur for one. According to the recipe its meant to make 6 portions. It ended up being my lunch, dinner, lunch (the next day)…then the Husband finished the rest the following day! Can you imagine day two of his wisdom tooth extraction and he ate bulgur. Bulgur the tender and chewy grain!
He finished it and said he liked it. I was shocked when he told me he had it for lunch because imagine the day before he was lying on the sofa practically in a coma from the general anaesthesia and barely eating anything at all.
To be honest this dish took me a while to get use to. Don’t get me wrong, it is tasty but the flavours in this dish is so usual. I never really had something like that before since I always ate bulgur with some sort of tomato base sauce. This combination of fresh herbs and walnut was something totally new to me, in a good way. Would definitely make this again because you could make ahead. Make sure to cover and refrigerate. This could be kept for up to 2 days.
Feeds 6 people
2 Tbsp extra virgin olive oil
2 C chopped onion
2 clove garlic, finely chopped
1 ½ C bulgur, preferably medium or coarse (see Note)
½ tsp ground turmeric
½ tsp ground cumin
2 C vegetable broth or reduced-sodium chicken broth
1 ½ cup chopped carrot
2 tsp grated or finely chopped fresh ginger
1 tsp salt
¼ C lightly packed finely chopped fresh dill
¼ C lightly packed finely chopped fresh mint
¼ C lightly packed finely chopped flat-leaf parsley
3 Tbsp lemon juice, or more to taste
½ C chopped walnut
Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.
Add more lemon juice and/or salt to taste before serving.