Lebanese Tomato and Bulgur Pilaf

Ingredients

• 1 cup (200g) bulgur 1 cup (200g) bulgur
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the bulgur under cold water and drain well.
2. 2.
   Heat olive oil in a large pan over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
4. 4.
   Stir in the diced tomatoes, ground cumin, ground coriander, paprika, salt, and pepper. Cook for 5 minutes, until the tomatoes start to soften.
5. 5.
   Add the rinsed bulgur to the pan and stir well to combine with the tomato mixture.
6. 6.
   Pour in the vegetable broth and bring to a boil.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the bulgur is tender and has absorbed the liquid.
8. 8.
   Remove from heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the bulgur with a fork and stir in the chopped parsley and mint.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Bulgur — Make sure to rinse the bulgur thoroughly before cooking to remove any excess starch and debris.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Fresh herbs — The addition of fresh parsley and mint adds a burst of freshness to the dish. Chop the herbs just before adding them to the pilaf to retain their vibrant flavors.

Tips & Tricks

• For a more flavorful pilaf, toast the bulgur in a dry pan for a few minutes before adding it to the tomato mixture.
• Customize the dish by adding your favorite vegetables such as bell peppers or zucchini.
• Serve the pilaf with a dollop of Greek yogurt on top for a creamy and tangy contrast.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together and become even more delicious.

Serving advice

Serve the Lebanese Tomato and Bulgur Pilaf as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or kebabs. It can also be served as part of a mezze platter, alongside other Lebanese appetizers.

Presentation advice

Garnish the pilaf with a sprinkle of fresh parsley and mint leaves to add a pop of color. Serve it in a shallow bowl or on a platter to showcase the vibrant red color of the tomatoes.