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Bulgur Pilaf with Herb Yoghurt served with a flatbread
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Middle Eastern Bulgur Pilaf with Aubergine and Herb Yoghurt

A comforting Middle Eastern bulgur pilaf simmered with aubergine, tomatoes and warming baharat spices. Finished with cool herb yoghurt, fresh mint, dill and crunchy pistachios, it’s a deeply satisfying vegetarian dinner with an easy option to add spiced beef or lamb.
Total Time30 minutes
Servings: 4

Ingredients

Vegetarian Bulgar Pilaf with Aubergine

  • 1 large aubergine, cut into medium cubes
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp baharat recipe here
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 200g coarse bulgur wheat
  • 1 green chilli, finely sliced (optional)

Garnish

  • 150g thick yoghurt
  • 1 tbsp toasted ground fennel seeds
  • Squeeze of lemon juice
  • 2 tbsp chopped mint
  • 2 tbsp chopped dill
  • Handful of chopped pistachios
  • Olive Oil

Meat Version (to add to the vegetarian version above)

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

Instructions

  • Sprinkle the aubergine cubes generously with salt and leave for 10 minutes to draw out moisture.
  • Meanwhile, mix the yoghurt with ground fennel, lemon juice and a pinch of salt. Set aside.
  • Heat a generous splash of olive oil in a large frying pan over medium heat. Pat the aubergine dry and fry until soft, golden and lightly caramelised, adding a splash of water if needed to prevent sticking. Remove from the pan and set aside.
  • In the same pan, add a little more oil if necessary and sauté the onion until soft. Stir in the garlic and baharat and cook for 1 minute until fragrant.
  • Add the chopped tomatoes, vegetable stock and bulgur. Stir well, bring to the boil, then reduce to a low simmer. Cover and cook for 8–10 minutes until the liquid is absorbed and the bulgur is tender.
  • Stir the cooked aubergine and green chilli (if using) into the pilaf. Fold through half the mint and dill.
  • Spoon into bowls and top with herb yoghurt, remaining herbs and chopped pistachios.
  • Meat Version:
    While the bulgur cooks, heat a separate pan and fry the minced beef or lamb with garlic and baharat until browned and slightly crisp. Season with salt and stir through the pilaf along with the cranberries before serving.