Asparagus Bulgur Pilav

A spring version of bulgur pilav with no paste in it: just onion softened in olive oil, coarse bulgur toasted until nutty, coriander and black pepper, and blanched asparagus folded in at the very end so it stays green.

This is the quieter of the two pilavs. Without tomato and pepper paste the grain itself comes forward, which is why the toasting step and the grind both matter more here. Coarse bulgur holds its shape through the simmer and gives the dish something to chew on against the soft asparagus.

The asparagus goes in after the pilav has finished resting, not before. Cooked in the pot it turns olive-drab and limp; blanched separately and folded in at the end it stays bright and snappy.

Ingredients (serves 4)

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

Method

1. Slice the asparagus into one-inch lengths.
2. Blanch the asparagus, then drain and set aside.
3. Heat 2 tablespoons of olive oil or butter in a pan.
4. Sauté the diced onion until transparent.
5. Add the bulgur and toast for 1 to 2 minutes.
6. Add the salt and spices.
7. Add the water and bring to a boil.
8. Once it boils, lower the heat and simmer for 10 to 15 minutes, until most of the water is absorbed.
9. Turn off the heat, cover with a kitchen cloth or paper towel, and let it rest for 10 minutes.
10. Fold in the blanched asparagus.
11. Fluff with a fork and serve.

Notes

Blanching means a short boil followed by a stop. Two to three minutes in salted boiling water, then straight into cold water to halt the cooking, keeps the color and the bite. Thin spears need closer to two minutes, thick ones closer to four.

Ground coriander seed is listed as optional but it is what makes this version taste deliberate rather than plain. It has a citric, slightly floral edge that suits asparagus in a way cumin does not.

Snap the woody ends off the spears rather than cutting them. Each spear breaks naturally where the tender part ends.

Keep Reading

Bulgur pilav, the standard version built on tomato and pepper paste. And tabbouleh, the cold salad that uses the fine grind instead.