Persian Spiced Tomato & Bulgar Pilaf | Abel & Cole
Persian Spiced Tomato & Bulgar Pilaf
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Prep: 20 mins
Cook: 40 mins
Bulgar wheat is the perfect grain for making this pilaf, soaking up the warming ras al hanut spiced tomato sauce and mixing with chunks of aubergine, sweet red peppers and plenty of other organic Med veg to make a hearty one-pot feast.
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425 kcal
(per portion)
Ingredients you'll need
  • 3 red onions
  • 2 red peppers
  • 1 aubergine
  • 2 carrots
  • 3 garlic cloves
  • 1 vegetable stock cube
  • 1 tbsp ras al hanut
  • 1 tbsp turmeric
  • 400g chopped tomatoes
  • 500g bulgar wheat
  • 50g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 1ltr boiling water
Step by step this way
  • 1.

    Halve the red peppers, and scoop out the seeds and membrane. Slice the peppers into bite-size pieces. Trim the top off the aubergine, and cut the flesh into 1–2cm chunks.

  • 2.

    Pour 1 tbsp olive oil into a large pan and warm to a high heat for 2 mins. Slide the chopped aubergine and peppers into the hot pan. Sprinkle in a pinch of salt and pepper. Fry for 6–8 mins, stirring occasionally, till the veg are softened and golden.

  • 3.

    While the peppers and aubergine fry, peel the red onions and thinly slice them. Peel the carrots and dice into small pieces.

  • 4.

    Scoop the peppers and aubergine of the pan into a bowl and set aside. Pour another 1 tbsp oil into the pan and reduce the heat to medium. Add the onions and carrots and cook for 10 mins, stirring from time to time, till very soft but not too browned. If they start to colour, turn the heat down a little and add a splash of water.

  • 5.

    While the veg fry, peel the garlic cloves and crush or finely chop them. Crumble the vegetable stock cube into a heatproof jug and pour in 1 ltr boiling water. Stir to dissolve.

  • 6.

    Stir 1 tbsp each ras al hanut and turmeric into the pan, along with the chopped garlic. Stir and cook for a further 2 mins.

  • 7.

    Pour the chopped tomatoes and veg stock into the pan. Bring to the boil. Stir in the bulgar wheat till will mixed. Remove the pan from the heat and cover with a lid. Set aside for 15 mins.

  • 8.

    When the bulgar wheat has absorbed all the stock, and is fluffy, stir through the cooked peppers and aubergines. Fold in the baby leaf spinach to wilt it slightly.

  • 9.

    Taste the bulgar pilaf and add a little more salt or pepper if you think it needs them. Heap into warm bowls and serve.

  • Tip

    Eat & Keep
    Cool the pilaf, divide into smaller portions and store in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months. Defrost and reheat thoroughly before eating.

  • Tip

    Feed more mouths
    This warming pilaf will happily feed 6 people alone, but with a few extras you can transform it into a true feast. Serve with a salad of caramelised onions drenched with sumach, parsley and lemon on the side, along with platters of golden flatbreads and plenty of fresh coriander.

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