Bulgur pilaf with tomatoes and pine nuts

Bulgur pilaf with tomatoes and pine nuts

Burghul bi-banadoora

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is enjoyed by Muslims and Jews alike. The pine nuts add delicious flavour and texture.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil or ghee
2 medium red onions, chopped
2 garlic cloves, finely chopped
3 tablespoons pine nuts
4 ripe tomatoes, peeled and chopped
175g coarse bulgur
pinch ground allspice
pinch ground cinnamon
pinch ground coriander
salt
freshly ground black pepper
350ml hot vegetable stock or water

Method

  1. Heat the olive oil in a heavy saucepan and cook the onions, garlic and pine nuts over a moderate heat until the onions are translucent. Add the tomatoes and continue to cook over a moderate heat for 7 minutes or until the sauce starts to thicken. Add the bulgur and spices and season with salt and pepper. Stir well, then simmer for 2 minutes. Pour in the hot stock and bring to the boil. Cover and simmer for 15 minutes or until the bulgur is tender and the liquid has evaporated. Remove from the heat and set aside for 5 minutes. Serve hot.
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