Cracked Wheat (Bulgur) Pilaf with Mint and Pistachios or Almonds
This simple and reasonably healthy at a Pink Bulgur Pilaf is the result of my visits to Shiraz Grocery.
A gorgeous seasonal creation, that is wholesome and nutritious. I usually tend to make this with bulgur, but any wholesome grain will do. The core flavors include mint and cumin.
Shiraz is our local Persian grocery. Every time I visit, I end up picking up stuff. All sorts of stuff – pistachios, saffrons, dried fruit, tea. My bonus includes chatting with the shopkeeper in the process.
My Cracked Wheat and Bulgur Pilaf Story
Yes, Mr Shiraz man and I are now good buddies. He always offers me Persian recipe tips and in turn I tell him how to Indianize things. So yes, we have a happy relationship. Recently he expressed concern about coping with the cold weather and sent me home with Bulgur or cracked wheat. This he insists is great for the chills. Now, that is concern about a customer!
This dish uses coarse bulgur. It gets its pink hue from beets and finely chopped beet greens. These are a staple in my garden and kitchen this time of the year. My love for beet greens is well known, I love the way they gently tinge the food that they are cooked with. I have used them with potatoes, and of course solo and in this dish they work in harmony with the beets and carrots. Depending on the variety of bulgur and the freshness of the beets you get pale to darker pink hues.
I first encountered cracked wheat when when I visited my in-laws in Delhi. The cracked wheat used in North India is coarse. This is similar to the variety used in this dish and is called Dahlia. It is used in an assortment of dishes, ranging from milk based morning pudding to a ghee laden indulgent dessert called lapsi. And then if you venture along the Central Asian lines, you will end up with dishes not unlike the one that I am sharing here.
I think that this makes a really good rice substitute. I made a cracked wheat pilaf in class last Sunday, with carrots (frozen from our garden), pistachios, red onions and mint and cilantro. Quick to make, very satisfying and healthy. We actually had a lot left over so, we had some for dinner last night. At home, since my son does not eat pistachios I make this with almonds but either of these nuts work just fine.
The postscript on this is that well, about a year and a half later, this simple pilaf is now much the household favorite. I reworked this recipe again today, hoping to feel better looking at its hues. I just have not been feeling myself since the past week, with everything going on I hope I can get back into the swing of things soon.
And it works like magic in the instant pot.
A healthy pink bulgur pilaf with mint and almonds or pistachios.
Ingredients
- 1 teaspoon cumin seeds
- 1 small red onion, finely diced
- 3/4 cup finely diced carrots
- 1 small green bell pepper, seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1 cup coarse cracked wheat (bulgur)
- 1/4 cup chopped apricots
- 4 cups water
- 1/2 cup beet greens or finely chopped kale
- 1 small beet peeled and diced
- 1/3 cup green peas, fresh or frozen
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
- 1 lemon, halved and seeded
Instructions
- Heat the oil and add in the cumin seeds and wait for them to sizzle.
- Add in the red onion and saute for about 3 to 4 minutes until soft and wilted.
- Add in the carrots and bell peppers and stir well.
- Mix in the salt and red chili powder and the cracked wheat, apricots and stir well.
- Add in the water and bring to a boil.
- Cover and cook the mixture for 10 minutes at this point, the water should be simmering and the bulgur should be partially cooked.
- Add in the greens and mix well and scatter the beets over the bulgur and cover and simmer for 10 minutes.
- Remove the lid, at this point there should still be some liquid and the beets should have released some of their color. Stir very lightly to tinge some of the bulger and add in the peas.
- Turn of the heat and let the mixture rest for 15 minutes.
- Garnish with the mint and chopped almonds and pistachios
- Squeeze in the lemon juice and enjoy