Equipment
Ingredients
Aromatics and Spices
- 30 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 10 g mild curry powder
- 4 g kosher salt
Grains and Liquids
- 170 g coarse bulgur wheat
- 400 ml vegetable broth
- 100 g frozen green peas
Nutrition (per serving)
Method
Using a chef's knife and cutting board, finely dice the yellow onion and mince the garlic cloves. Measure out the remaining ingredients using measuring spoons.
Place a medium saucepan over medium heat and add the olive oil. Allow the oil to heat until shimmering.
Add the diced onion to the saucepan. Stir continuously with a wooden spoon and cook until the onion is softened and translucent, avoiding any browning.
Add the minced garlic and curry powder to the saucepan. Stir well to combine, toasting the spices in the oil until highly fragrant.
Pour the coarse bulgur wheat into the saucepan. Stir to coat the grains thoroughly in the spiced oil mixture, toasting them briefly to enhance their nutty flavor.
Pour the vegetable broth and kosher salt into the saucepan. Stir once to combine, then bring the mixture to a rolling boil at approximately 100°C/212°F.
Immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently. Do not lift the lid during this time.
Remove the saucepan from the heat. Quickly remove the lid, scatter the frozen green peas evenly over the top of the bulgur, and immediately replace the lid. Let the pot sit undisturbed off the heat so the residual steam can cook the peas and finish the grains.
Remove the lid and use a fork to gently fluff the bulgur, mixing the steamed peas evenly throughout the pilaf before serving.
Chef's Notes
- Toasting the curry powder in oil before adding liquid is an essential technique called blooming. This unlocks fat-soluble flavor compounds and removes the raw, dusty taste of ground spices.
- Bulgur comes in various grinds from fine (#1) to extra coarse (#4). Always use coarse (#3) or extra coarse (#4) for pilaf-style side dishes to ensure the grains remain separate and retain a pleasant bite.
- Allowing the dish to rest off the heat for 5 minutes is crucial. It gives the starches time to firm up slightly as the temperature drops, preventing the grains from clumping together when you fluff them.
- Curry powders vary wildly in their heat level and flavor profile depending on the brand. Taste your powder beforehand and adjust the quantity if yours is particularly pungent or spicy.
Storage
Refrigerator: 4 days — Store in an airtight container. The curry flavor will deepen overnight.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave with a splash of water, or heat gently in a saucepan over medium-low heat until thoroughly warmed.
