Name: Itamar’s bulghar pilaf
Yield: Serves 4–6
Ingredients: handful of chopped chives; salt and black pepper; 400 ml water; 3 red peppers, cut into thin strips; 2 tbsp coriander seeds; 400 g medium bulghar wheat; 4 small white onions, thinly sliced; about 90 ml olive oil; 2½ tbsp tomato purée; 2 tsp pink peppercorns; 100 g currants; 1 tbsp caster sugar

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Full of little surprises – whole pink peppercorns, currants, coriander seeds – this is one of the most comforting dishes I’ve come across. You can serve it with Leek fritters and their sauce to create a light meal from heaven, or next to Smoky frittata with some Greek yoghurt on the side. A million thank-yous to Itamar Srulovich.

Ingredients

about 90 ml olive oil
4 small white onions, thinly sliced
3

Method

Heat up the olive oil in a large pot and sauté the onions and peppers together on a medium–high heat for 12–15 minutes, or until they soften up completely.

Next, add the tomato purée, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulghar, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a

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Ingredients

Method

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