Steamed Bulgur with Mung Beans & Dill

Dami-e balghur-o mash

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Bulgur was very popular in medieval Persian cooking, but it was gradually replaced with rice. Bulgur is created by removing the husk of the wheat and steaming, drying and crushing the berries. Do not confuse bulgur with cracked wheat. Bulgur is presteamed and needs very little cooking, whereas cracked wheat must be cooked in broth or water.

Ingredients

Method