Bulgur Pilaf Warmed Herbs (Printable Version)

Tender bulgur cooked with fresh herbs and warm cinnamon, creating a fragrant, comforting dish.

# Ingredient List:

→ Grains

01 - 1 cup bulgur wheat (medium or coarse grind)

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 2 cups low sodium vegetable broth

→ Spices

06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground allspice
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt, or to taste

→ Herbs

10 - 1/2 cup fresh parsley, chopped
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh mint, chopped

→ Garnish (optional)

13 - 2 tablespoons toasted pine nuts or slivered almonds
14 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat and sauté the chopped onion for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for an additional 30 seconds.
03 - Add bulgur wheat, stirring to coat it evenly with the oil and aromatics for about 1 minute.
04 - Sprinkle in ground cinnamon, allspice, black pepper, and salt; stir to combine and toast the spices for 1 minute until fragrant.
05 - Pour in the vegetable broth and bring the mixture to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes until bulgur is tender and the liquid has been absorbed.
07 - Remove from heat and let rest covered for 5 minutes.
08 - Fluff the bulgur with a fork and gently fold in the chopped parsley, dill, and mint while warm to release their aroma.
09 - Transfer to a serving dish, garnish with toasted pine nuts or almonds, and serve alongside lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, leaving you time to actually enjoy your evening instead of being stuck at the stove.
  • The warmth of cinnamon and allspice turns something simple into something that feels intentional and a little bit luxurious.
  • Fresh herbs folded in at the end keep everything bright, so it never feels heavy or one-dimensional.
02 -
  • If your pilaf comes out mushy, you either added too much broth or cooked it too long—next time measure carefully and keep an eye on the time after you cover it.
  • Cold broth takes longer to heat and changes your cooking time, so if you're using broth straight from the fridge, add a minute or two to your simmer.
  • The fresh herbs are non-negotiable if you want this to taste right—dried herbs will turn everything muddy and bitter, so really commit to using fresh.
03 -
  • If you're cooking for a crowd, this doubles easily and actually tastes better the next day after the flavors have settled. Reheat gently with a splash of water if needed.
  • The pilaf is forgiving with timing—if you need to keep it warm for 10 extra minutes, just reduce the heat to the lowest setting and don't uncover it unless you have to.

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