Red Pepper and Onion Bulghar Pilaf

A deliciously spiced bulghar pilaf with bursts of peppercorns, coriander seeds and currants.

Serves: 6

Prep Time: 5 min

Cooking Time: 35 min

Total:  40 min

Ingredients

3-4 tbsp. olive oil
4 small white onions, thinly sliced into rounds
2 red peppers, cut into strips
2 1/2 tbsp. tomato paste
1/4 tsp. sugar
2 tsp. pink peppercorns
2 tsp. coriander seeds
1/2 cup currants
1 1/2 cups medium bulghar wheat
1 1/2 cups water
handful of chopped chives or green onions
salt and pepper

Directions

1. Heat oil in a large pot and saute onions and red peppers on medium heat until they are cooked and softened.
2. Add tomato paste, sugar, spices and currants and stir, cooking for about 2 minutes.
3. Add bulghar and water, stirring to mix and bringing to a boil.
4. Once boiling, cover with a tight-fitting lid and remove from heat. Allow to stand for 20 minutes.
5. Fluff bulghar with a fork and stir in chives. Add a bit of olive oil if pilaf seems dry.
6. Taste and adjust seasoning if necessary, and serve warm.

Lightly adapted from Ottolenghi's Plenty (2010).