Pilaf of Bulgur and Vegetables (Bulgur Abour)2021-05-26
- Servings: 2
The Armenian name of this dish is Bulgur Abour. Bulgur is wheat which is boiled then dried and cracked. Therefore, when soaked, the bulgur does not need to be cooked to be soft.
One cup of dry bulgur makes about 2 cups of soaked or cooked bulgur.
For this pilaf you need the coarse grain and preferably white although I usually like the wholewheat one.
It can be served warm or at room temperature as a side dish, or as a vegetarian meal. Accompany with some yogurt or a green salad.
- 1 cup of dry, white and coarse bulgur
- 1 large onion and 3 garlic cloves, finely chopped
- One handful of each of the following vegetables, cut into small pieces : celery, green beans, courgette, bell peppers, potato
- 2 fresh tomatoes, chopped
- 2 tbsp of tomato paste
- 2 or 3 tbsps of olive oil
- A sprinkle of thyme and 1/2 tsp of allspice
- 1 or a bit more cups of water
- Salt & pepper, to taste
Start by soaking the bulgur in water then set it aside. Put a wok-style pan on a medium high heat and fry the onions until slightly coloured.
Now put in all the vegetables. Stir fry for few minutes then add the tomatoes, the tomato paste , the red pepper paste and the spices. Combine well then add one cup or a bit more of water.
Simmer for about 10 minutes then incorporate the soaked and drained bulgur. Mix and adjust the seasonings if needed then cook further until all the water has been absorbed.
Fluff with a fork before serving.