I’m very excited to be sharing my recipe for Red Bulgur Yeghints (Pilaf), a delicious side that will complement just about any meal.
There are a few different types of bulgur-based pilafs, and while I also enjoy the white option with vermicelli, I love the added flavour and colour the red one brings to the table. This is one of four types of pilafs featured in The Vegan Armenian Kitchen Cookbook, and regardless of which one you choose to make, they are all ready to liven up any meal!
You can watch or read the recipe below:
- 1 cup coarse white bulgur*
- 2 cups hot water (or vegetable broth)
- 1 cup chopped tomato (from 1 large tomato)
- 1 to 2 small peppers, spicy or mild, finely chopped
- 1 small onion, finely chopped
- 1⁄4 cup oil
- Coarse sea salt, to taste
- Chopped parsley or spring onions, for topping (optional)
- Sauté onion in the oil on medium heat until translucent.
- Add peppers and cook for another minute. Add the tomato and cook until the tomato is completely cooked and softened.
- Add the bulgur and stir, allowing it to soak up the liquid from the tomato.
- Add 2 cups hot water and at least 1⁄2 teaspoon salt. Lower the heat, cover, and allow to cook until all water is absorbed, about 10 to 15 minutes.
- Once water is absorbed, remove pot from heat, wrap a
dish towel or paper towel over the lid, then cover pot
with the lid, allowing excess moisture to be absorbed,
approximately 5 minutes.
- Fluff with a fork and top with your choice of greens (optional) before serving.
*Make sure you are using coarse white bulgur, not the fine one that is used in tabouleh or Red Lentil Patties!
Learn more about The Vegan Armenian Kitchen Cookbook here!