close
Advertisement
Shop Now
Magazine
 

Burghul pilaf

The combination of grains and beans is common to all cuisines with a tradition of vegetarian meals. In this delicious one-pot main dish, ground coriander and cinnamon and dried apricots add a Middle Eastern flavour.

Burghul pilaf
Reader's Digest

Ingredients

  • 2 eggs
  • 2 tablespoons sunflower oil
  • 1 large onion, finely chopped
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • pinch of dried red chilli flakes (optional)
  • 1 can butter beans, about 400 g, drained and rinsed
  • 100 g dried apricots
  • 1 3/4 cups (300 g) burghul
  • 150 g thin green beans, halved
  • salt and pepper
  • fresh coriander leaves to garnish

Preparation

  1. Place the eggs in a saucepan of cold water, bring to the boil and boil gently for 10 minutes. Drain the eggs and cool under cold running water. Set aside.
  2. While the eggs are cooking, heat the oil in a large flameproof casserole. Add the onion and garlic and fry for 3 minutes, stirring occasionally.
  3. Stir in the ground coriander, cinnamon, turmeric and chilli flakes, if using. Stir for a further 1 minute.
  4. Add the butter beans and apricots, and stir to coat them with the spices.
  5. Stir in the burghul and green beans, then pour in enough water to cover by about 2 cm. Season with salt and pepper to taste.
  6. Bring to the boil, then reduce the heat to its lowest setting. Cover and simmer for 20 minutes or until all the liquid has been absorbed.
  7. While the stew is cooking, peel and slice the eggs. Fluff the burghul with a fork and adjust the seasoning, if necessary.
  8. Serve hot, garnished with the egg slices and sprinkled with coriander leaves.

Serves 4
Preparation: 30 minutes



More Recipes

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement