Plant Oriented Cooking

RECIPE: Almost Turkish Bulgur Pilaf

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  • 2 cups of coarse bulgur
  • 4 cups of water
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 onion, chopped finely
  • 2 tbsp pine nuts
  • 1 tbsp currants
  • 1 big eggplant or 2 medium size ones, peeled in stripes and diced
  • 4 tomatoes, diced
  • 3 red pepper, chopped
  • 1/2 bunch flat leaf parsley, chopped
  • salt & pepper


  1. Bake the diced eggplant for 20-25 minutes at 375F.
  2. Mix the minced garlic with the olive oil for 5 minutes until fragrant.
  3. Heat the garlic oil.
  4. Add onions and stir for a couple of minutes.
  5. Add pine nuts, red and green peppers, and currants. Stir until peppers are cooked and nuts are golden brown.
  6. Add diced tomato and cook for 4-5 minutes.
  7. Add bulgur, stir constantly for a couple of minutes.
  8. Add water. Cover and cook on low-medium until bulgur soaks water, 20-25 minutes.
  9. Turn off the stove, cover the top of the pot with a clean kitchen towel or a paper towel. Put the lid back on and let rest for 10 minutes.
  10. Fluff the pilaf with a serving fork.
  11. Add eggplant and parsley, season wit salt & pepper, mix well and serve.




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