Bulgur Pilaf With Cumin And Chickpeas Food

TURKISH BULGUR PILAF RECIPE

Steps:

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

BULGUR PILAF WITH CHICKPEAS AND HERBS

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.

SPICED BULGUR PILAF WITH FISH

Steps:

• Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
• Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
• Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

BULGUR PILAF WITH CHICKPEAS

Steps:

• Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
• Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
• Variation
• Garnish with 1 large sliced onion fried in oil till caramelized and brown.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

CHICKPEA, BULGUR, AND TOMATO PILAF

Steps:

• Combine bulgur and water in a large bowl.
• Cover and let stand 30 minutes.
• Add the tomato and next 9 ingredients (tomato through chickpeas); stir well. Cover and chill. Serve with pita bread.

CHICKPEA & COURGETTE PILAF

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
• Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
• When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.

BULGUR PILAF WITH MEAT

Steps:

• Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
• Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined. Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper. Cover, adjusting the heat so the mixture simmers. Cook for about 30 minutes, until the meat is nearly tender.
• Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes. At this point most of the liquid should be absorbed. If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess. Stir in the remaining butter. Turn off the heat and let sit for 15 minutes more. Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
• Fast Pilaf with Meat
• In step 2, substitute ground lamb (or beef). Add the bulgur along with the tomatoes and stock and finish as in step 3. (You may skip the final resting period.)
• Bulgur Pilaf with Chickpeas
• In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.

CUMIN SCENTED BULGUR PILAF

Steps:

• Melt butter in a saucepan over medium heat; add onions and peppers and increase heat to medium high and cook until onions begin to turn brown around the edges, about 10 minutes.
• Stir in orzo and bulgur and cook about a minute, while stirring.
• Add broth and tomato juice.
• Season with salt, pepper, cumin, and basil.
• Bring to a boil, cover, reduce heat to a simmer and cook until bulgur is tender and most of the liquid is absorbed, about 20 minutes.
• Stir in water if bulgur becomes too dry or cook a few minutes, with the cover off, if bulgur is too wet.

BULGUR PILAF WITH CUMIN AND CHICKPEAS

Steps:

• Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
• Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
• Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
• Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
• Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
• Stir in the onion; stir/saute about 5 minutes, until tender.
• Stir in the bulgur and chickpeas; stir until heated through.
• Add in the lemon juice, if desired.
• Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.