Plenty: Vibrant Recipes from London's Ottolenghi
Tags: bulgur
Recipe Reviews
Zosia from Toronto, ON
This is a wonderful grain pilaf flavoured with sweet caramelized onions and perfumed with cinnamon and allspice.
I couldn’t find freekeh so used bulgur as per the author’s suggestion. It seemed to work well but I do wish I had medium instead of fine….I think it would have improved the overall texture. The spices smelled very strong while the pilaf was cooking so I was pleased with how subtle their flavour was in the end. Mixed with some fresh herbs and topped with greek yogurt and toasted pine nuts, this was a really delicious side.
I served it, as suggested, with the Spicy Moroccan Carrot Salad.
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