Bulgur, a staple in our diet that can be made in all sorts of ways. This one is full of surprises starting from the aromatic Szechuan peppercorns, the herbs and the sultanas, while the peppers give an additional texture and flavour to the dish.
Have a look below at the full recipe and don’t forget that you can always print it.
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Aromatic Bulgur with Peppers
Servings: 6 People
Ingredients
- 500 g Bulgur Wheat
- 5-6 Long Horn Peppers , Green & Red, halved lengthwise, seeded and thinly sliced
- 10 Scallions , white and green parts, thinly sliced
- 1 ½ tbsp Szechuan Peppercorns , lightly crushed with a pestle and mortar. If not available then use medium heat paprika.
- 2 ½ tbsp dry Coriander seeds , lightly crushed with a pestle and mortar
- 1 tbsp Fine Sugar
- 2 tbsp Fresh Thyme , leaves picked and roughly chopped
- 3 tbsp Tomato Paste
- 75 g Sultanas
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1000 ml Water , warm
- 1 ½ tsp Sea Salt
Instructions
- Place a medium/large pot or casserole on medium heat and pour the oil. Wait for 2’ to heat-up and then add the peppers and onions, sautéing them for about 6’ to soften.
- Add the tomato paste and stir well. Add the peppercorns (or paprika) along with the coriander, sugar, thyme and sultanas and mix well.
- Time for the bulgur along with the water and salt, mix well and bring to a boil. Turn off the heat and leave for about 22’ with the lid on.
- If you want a dryer Bulgur, you can optionally proceed with placing a towel in-between the pot and the lid and set aside for 5-10’ more to absorb the excess humidity.
