Moroccan Pilaf Recipe | Abel & Cole
Moroccan Pilaf
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Prep: 15 mins
Cook: 20 mins
Golden grains of fluffy bulgar wheat are tossed with a mix of fiery harissa and fragrant cinnamon, then tumbled through hunks of soft smoky aubergines and courgettes, slivers of sweet red onion and ribbons of chard.
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419 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 2 courgettes
  • 2 red onions
  • 1 garlic clove
  • 300g rainbow chard
  • A pinch of harissa
  • 2 tsp ground cumin
  • 400g chopped tomatoes
  • 1 cinnamon stick
  • 500g bulgar wheat
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly gound pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Trim the aubergines and courgettes and chop them into bite-sized chunks. Peel and finely slice the onions. Peel and grate the garlic. Separate the chard leaves and stalks. Finely slice the stalks and roughly chop the leaves.

  • 2.

    Pour 1 tbsp oil into a large pan and bring to a high heat. Slide in the aubergines with a little salt and pepper. Fry for 5-6 mins, stirring occasionally, till coloured on the outside and tender in the middle. Use a slotted spoon to transfer to a plate.

  • 3.

    Pour another 1 tbsp oil into the empty pan. Reduce the heat to medium and slide in the onions, courgettes, chard stalks, garlic, 1 tsp ground cumin and a pinch or 2 of harissa (harissa is hot, so use less for a milder flavour). Cook for 5 mins, stirring now and then, till starting to soften.

  • 4.

    Tip in the chopped tomatoes, drop in the cinnamon stick and return the cooked aubergines to the pan. Bring to the boil, then tip in the bulgar wheat and pour in 800ml boiling water. Stir in the chard leaves. Reduce to a simmer, cover the pan with a lid and cook for 10 mins.

  • 5.

    Remove the pan from the heat and allow to steam and finish cooking in the pan for a further 5 mins.

  • 6.

    Grate in the lemon zest and squeeze in half of the juice. Have a taste and add more salt and pepper if you think it needs it. Spoon into bowls and serve with the remaining lemon, sliced into wedges.

  • Tip

    Eat & keep
    The pilaf will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through.