Itamar's bulghar pilaf from Plenty (page 242) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on September 06, 2022

    I love bulgur pilaf and this recipe comes out perfectly, however I don’t like all the sweet elements or the whole spices so I’m really following a technique more than a recipe. I used ground coriander and coarsely ground black and white pepper, and eliminated 1/2 the sugar and the currents. The result is a savory, flavorful, and easy side dish.

  • Raquelcooks on January 03, 2022

    If I make this again I will add boiling water rather than cold. Mine absorbed the water instantly and I couldn't bring it to the boil.

  • finebec on July 31, 2017

    A family favorite from a family being subjected to my Ottolenghi obsession. Small White onions proved hard to get so I used a large Bermuda instead. BTW the Itmar in question is the co-chef owner of Honey and Co, Also a London-based Israeli operation. There's a cookbook with the same title as the restaurant.

  • Rutabaga on June 01, 2014

    Mine turned out a little on the wet side; perhaps, as I was using fine and nor medium bulgur, I should have used a little less water. But otherwise, it came together very well. Since the only pink peppercorns I could find were quite expensive, I substituted white ones. I liked the peppery crunch of the whole peppercorns, but it's not to everyone's taste, so coarsely crushing the peppercorns and coriander would be a nice option. The spice is really needed to balance the sweetness of the dish.

  • Melanie on September 27, 2013

    This tasted really fantastic, I served it with Ottolenghi's leek fritters. I substituted quinoa for the bulghur wheat - increase cooking time and slowly add more water.

  • annapanna on March 22, 2013

    This was good and very easy to make. I used fresh currants, ground coriander and ground pink pepper. The Bulgur took a bit longer than 20 min, and required adding a bit more water too. Ideal for lunch at work.

  • michalow on February 18, 2013

    Pretty good, although not as delicious as the other bulgur recipe in this book (kisir). To my surprise, I didn't particularly care for the pink peppercorns here. I would leave those out next time, and crush the coriander seeds a bit before adding. Worth making again with a few tweaks.

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