Fertile Crescent Bulgur & Mung Bean Pilaf

Name: Fertile Crescent Bulgur & Mung Bean Pilaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Servings: 4
Ingredients: 1-inch fresh ginger, peeled and grated; 2 large onions, peeled and thinly sliced; 2 tablespoons cumin seeds; ¼ cup vegetable oil, butter or ghee; 2 cups coarse bulgur wheat; 2 Thai bird or serrano chilies, seeded and chopped; 2 Thai bird or serrano chilies, seeded and chopped; 2 cloves garlic, crushed and peeled; 1 cup chopped fresh dill, parsley, cilantro, or basil; 1 large fresh tomato, peeled and sliced; ½ teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; 1 tablespoon butter; 1 cup chopped fresh dill, parsley, cilantro, or basil; 1 cup chopped fresh dill, parsley, cilantro, or basil; 1 cup chopped fresh dill, parsley, cilantro, or basil; 1 cup mung beans, picked over and washed; 4 cups water; 2½ teaspoons salt; ¼ cup vegetable oil, butter or ghee; ¼ cup vegetable oil, butter or ghee

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Bulgur has been made in the Fertile Crescent—that vast swathe of the Middle East where farming began in the 9th millennium bce—since ancient times. Bulgur is created by removing the husk of the wheat and steaming, drying, and crushing the berries. It was replaced as a staple, in many of the countries along the Silk Road, by rice or noodles.

Ingredients

Side dish
Vegetarian

Ingredients

Method