Bulgur and pomegranates are both beloved foods of the Middle East, Western Asia, North Africa, and India. Fragrant, naturally sweet, and healthful, this unusual pilaf has an interesting chewy, nutty texture and is easy and quick to make. Pomegranate juice and bits of red onion give the bulgur a purplish-brown color, and with fresh crunchy pomegranate seeds, the finished pilaf looks like it’s studded with little jewels. Minced fresh parsley sets off the whole affair.
Serves 4 to 6
Time: 35 minutes
2 tablespoons extra-virgin olive oil
1½ teaspoons fennel seeds
1½ cups finely chopped red onions
½ teaspoon salt, plus more as needed
2 cups fine- to medium-grade bulgur
2 cups pomegranate juice*
1 pomegranate
Freshly ground black pepper
½ cup minced fresh parsley (optional)
*If using pomegranate juice concentrate, be sure to dilute according to the directions, or the pilaf will be way too sticky.
In a saucepan or large skillet with a good lid on medium-low heat, warm the olive oil and cook the fennel seeds until they start to sizzle, about a minute. Add the onions and salt and cook until soft and somewhat transparent, about 7 minutes. Add the bulgur and stir for a minute. Stir in the pomegranate juice, cover, and bring to a boil. Lower the heat and simmer for a couple of minutes, then set aside for about 15 minutes.
While the bulgur sits, rinse the pomegranate and cut it into quarters. Place the quarters in a bowl of comfortably warm water in the sink. Gently remove the seeds with your fingers, separating them from the white membrane. The seeds will sink to the bottom and the membrane will rise to the top. Skim off and discard the bits of membrane, then drain the seeds and set aside.
When the bulgur is chewy, no longer hard or crunchy, stir it to make sure all the juice has been absorbed. If not, cover and set aside for a few more minutes. When ready, season with additional salt and pepper to taste and stir in the pomegranate seeds and parsley. Serve warm.
This pilaf is satisfying on its own, and also good garnished with a little crumbled feta cheese, or lightly toasted pine nuts, or chopped walnuts (but be judicious: a small amount of feta or nuts is delicious with this pilaf; more can easily dominate the other flavors).
Serve with one or more of Za’atar Yogurt and Cucumber Salad, marinated artichokes, and Roasted Carrot Hummus.