Broad bean and bulgur pilaf is simple to make and also the best weeknight dinner — nutritious, ready in a flash, and loaded with flavour. Bulgur, which is cracked wheat in Arabic, adds a nutty element to this dish, making it incredibly tasty. For a gluten-free option, you’ll love the broad bean rice pilaf version of this.
This hearty dish is best served with yogurt or a super herb salad.
Step 1.
De-string the broad beans and roughly cut them into bite-size pieces. Place in a bowl of water and set aside.
Step 2.
To make the cracked wheat, add 2 tablespoons of olive oil to a non-stick pot, add the diced ½ an onion and sauté until softened. Add the cracked wheat, season with salt, and stir well. Add the boiling water, lower the heat to a simmer and cover the pot with a lid. Simmer on low for approximately 20 minutes or until cracked wheat is cooked through.
Step 3.
To make the broad beans, heat the olive oil in a non-stick pot over medium heat, add chopped onions, chilli, and garlic, and sauté until translucent. Add the wet broad beans (add ½ a cup of the water only if using frozen beans). Season with salt and pepper. Cover with a lid, reduce the heat, and simmer for approximately 25-30 minutes or until the broad beans are cooked through.
Step 4.
Add the cooked cracked wheat pilaf followed by the chopped coriander to the broad bean mixture and combine.
Check out this Crispy Chicken Skewer Recipe for a crunchy, delightful meal that’s perfect for any day.
Dive into Pistachio Ashta Atayef—your budget-friendly, perfected Ramadan treat!
