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Bulgur Pilaf with Herb Yoghurt served with a flatbread
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Bulgur Pilaf with Herb Yoghurt

This heartwarming bulgur pilaf with herb yoghurt is rich in texture, flavour and deeply satisfying whether you choose the meat or vegetarian version
Total Time30 minutes
Servings: 4

Ingredients

Vegetarian Bulgar Pilaf with Aubergine

  • 1 large aubergine
  • 1 large onion chopped fine
  • 1 garlic clove minced
  • 1 tbsp baharat spice blend recipe here
  • 400g tin tomatoes
  • 300ml vegetable stock
  • 200g coarse bulgar wheat
  • salt
  • green chilli

Garnish

  • 150g yoghurt
  • 1 tbsp toasted ground fennel
  • squeeze lemon juice
  • Olive oil
  • 2 tbsp chopped min
  • 2 tbsp chopped dill
  • chopped pistachios

Meat Version (to add to vegetarian version above)

  • 500g minced beef or lamb
  • 1 large garlic clove crushed
  • 50g dried cranberries roughly chopped
  • 1 tbsp baharat spice blend recipe here
  • Salt

Instructions

  • Cut the aubergine into medium-sized cubes and sprinkle with salt. Leave to sweat for 10 minutes.
  • Combine fennel, yoghurt and a pinch of salt. Set aside for later.
  • Heat a non-stick frying pan with a good amount of oil. Fry the aubergines over a medium heat, occasionally adding a splash of water to soften them. When the aubergine is collapsed and has a soft, juicy texture, it is ready. Remove from the pan and keep warm.
  • In the same frying pan, sauté the onion and garlic in a little oil until soft. Add the baharat and cook for 1 minute or until fragrant.
  • Add the Turkish pepper paste and fry for 1-2 minutes. Add the tomatoes, stock and bulgur wheat, stir well, increase the heat and bring to the boil. Once boiling, reduce heat to low, cover and simmer for 8-10 minutes or until liquid is absorbed.
  • Remove the lid and stir in the aubergine, 1 tbsp of the chopped mint and 1 tbsp of the dill. Drizzle with olive oil and a squeeze of lemon juice.
  • Transfer to bowls and garnish with fennel yoghurt, remaining dill and mint and pistachios.
  • Meat Version:
    After step 5 above, while the bulgar is cooking, fry the minced beef with the garlic and baharat until crisp. Season with salt.
  • At step 6 above, add the beef and cranberries along with the aubergine and herbs. Follow steps 7 and 8 above to finish the dish and garnish.