asparagus bulgur pilav

4 servings

30 min.


  • 1 cup coarse Koy bulgur
  • 2 cups water
  • 2 tablespoons olive oil or butter
  • 1 onion, small diced
  • 1/2 bunch asparagus
  • 1 teaspoon coriander seeds, ground (optional)
  • 1 teaspoon black pepper
  • Salt to taste


  • Slice the asparagus into one inch long pieces.
  • Blanch the asparagus.
  • Heat 2 tablespoons of olive oil or butter in a pan.
  • Saute the diced onions until transparent.
  • Add the bulgur toast for 1-2 min.
  • Add salt and spices.
  • Add the water and bring to a boil.
  • Once it starts to boil, lower the heat on low and let simmer for 10-15 min until most of the water is absorbed.
  • Turn off the heat and cover with a kitchen cloth or paper towel and let it rest for 10 minutes.
  • Add the blanched asparagus.
  • Fluff up with a fork and serve.