Bulgur Pilav (Burgul bi Banadoora/tomato)
Bulgur pilav is burgul in tomato. A classic Lebanese (Middle Eastern) dish that is wholesome and hearty. This is my family’s recipe, which is vegan friendly and can be used a rice alternative.
Servings: 8 people
Calories: 213kcal
Ingredients
To peel tomatoes
- 1 kg Tomatoes peeled and diced
- 1 tray ice cubes
- 1 bowl Water
Cooking
- 320 g Bulgur extra coarse
- 1 large Onion finely diced
- 1 clove Garlic crushed
- 1 med Capsicum Bell pepper (finely diced)
- 1 small Green chilli finely diced
- ⅛ teaspoon Paprika ground
- ⅛ teaspoon Cumin ground
- 1 can Chickpeas garbanzo beans, drained
- 1 tbs Tomato paste heaped
- ⅓ cup Olive oil extra virgin
- 2 tbs Cooking oil e.g., vegetable oil to fry onion and garlic in
- 1¾ cup Water
- 1 tablespoon Salt to taste
Instructions
Peeling Tomatoes
- Prepare ice bath, by placing ice into a bowl of water1 tray ice cubes, 1 bowl Water
- Cut an ‘x’ on the bottom of each tomato. Blanch tomatoes by placing them into boiling water for 30 seconds and then immediately place them into an ice bath. Remove skins. Chop up finely until almost pureed.1 kg Tomatoes
Cooking Burgul Pilav
- Heat up cooking oil in a pot over med - high heat, add onion and garlic and fry until golden.1 large Onion, 1 clove Garlic, 2 tbs Cooking oil, ⅓ cup Olive oil
- Stir through tomato paste and then stir through capsicum (bell pepper), green chillies, tomatoes, spices and salt. Cover for 10 minutes and allow tomatoes to cook and release juices.1 med Capsicum, 1 small Green chilli, ⅛ teaspoon Paprika, ⅛ teaspoon Cumin, 1 tbs Tomato paste
- Add water and bring it to a simmer. Once simmering add bulgur and chickpeas and stir through. Reduce heat to low and simmer for 25 minutes. After 25 minutes, turn heat off and allow pot to stand covered for 10 minutes. Garnish with parsley and red onion, serve warm320 g Bulgur, 1 can Chickpeas, 1¾ cup Water, 1 tablespoon Salt
Video
Notes
Use a pot that is big enough for the contents. I use my casserole dish, which is quite wide.
Do not use fine bulgur, this will not yield the result needed.
10 minute rest time - at the end of the cooking period, allowing the bulgur to rest for 10 minutes in its covered pot, allows it to absorb further juices. Then fluff up whilst absorbing the steam within the pot.
Leftovers - burgul bi banadoora can easily be stored covered in the refrigerator for up to 5 days. Simply reheat as you would rice
You might also be interested in vegan Lebanese rice with nuts and vegetables or bulgur with vermicelli.
Nutrition
Calories: 213kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1013mg | Potassium: 545mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1579IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 2mg