A few weeks ago I shared the recipe for Meat and Vegetable Casserole with Pomegranate and let you know I was participating with a few other food bloggers to bring the cookbook An Edible Mosaic to our readers. Last year I started a cook and tweet event with Laura of The Spiced Life. Sadly due to life circumstances we weren’t able to keep the event up. However, it’s getting revived thanks to this great event!!
Join us on Saturday January 12th at 4pm ET when we will all recreate Faith’s recipe for Lentil Bulgur Pilaf with Caramelized Onions, and document the process in our tweets and tweeted photos. But you should join along too!! I’m sharing the recipe today so you can get all of the ingredients needed. Follow the hashtag #AnEdibleMosaic and cook-along with us! Make sure to leave me a comment with your Twitter handle so I can be sure to follow you and your tweets. Also RSVP through this link to let us know to watch for you!
Lentil and Bulgur Pilaf with Caramelized Onion
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 50 minutes, plus 10 minutes to let the bulgur sit after cooking
- 1 ¹/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained)
- 6 cups (1.5 liters) water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large onions, quartered and thinly sliced
- 1 bay leaf
- 2 pods cardamom, cracked open
- 2 cloves
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (185 g) coarse-ground bulgur wheat
- 1½ cups (300 ml) boiling water
- Plain yogurt (optional, for serving)
- Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immersed; strain
- While the lentils cook, heat the oil and the butter in a large skillet over moderately-high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.
- Put half a kettle of water on to boil. Transfer the sautéed onion (not the caramelized onion) to a medium saucepan. Add the bay leaf, cardamom, clove, cumin, cinnamon, salt, and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.
- Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then ﬂuff with a fork and gently stir in the lentils. Taste and add additional salt, pepper, and olive oil if desired.
- Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if using.
Thanks to Tuttle Publishing for allowing the re-publishing of this recipe. If you’d like the complete copy of Faith’s book, Amazon is a great resource!