Saturday, September 25, 2010

Spiced Bulgar with Tomato

Bulgar is not the usual go-to grain for us desis, so it's a refreshing change.  This whole grain, compared to white rice has more fiber and protein, and is commonly used in Middle-Eastern cuisine.  I must say, it's great comfort food.

We first tried this recipe on, but it has since evolved into a whole new recipe:

- 1 cup medium grind bulgur 
- 2 cups chicken stock (for a more risotto like texture, you can add a bit more liquid)
- about 1 tablespoon tomato paste
- salt to taste
- 1/2 teaspoon of ground allspice
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley

- preheat oven to 325 degrees
- heat oil and cook tomato paste until bronze
- cook 1/2 teaspoon of allspice until fragrant
- then slowly add the chicken stock while whisking as to avoid any lumps
- bring it up to a simmer and add bulgar, whisk it together
- cover and bake at 325 degrees for 40 minutes
- mix in chopped parsley
- garnish with fried onions (optional)

Some tips:
- You can eat it on its own or as a side it would be great with roasted lamb/chicken/shrimp or even beef koobideh.
- Best cooked in a cast iron dutch oven, like this one.

Here are some pics of our finished product:

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