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.