Itamar’s bulghar pilaf

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

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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.


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


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