Bulgur Pilaf With Red Peppers And Tomatoes

Name: Bulgur Pilaf With Red Peppers And Tomatoes
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 ½ cups fine-grain bulgur; 3 medium red bell peppers, stemmed, cored and cut into large pieces; 1 red or green chili pepper, cored, stemmed and seeded; 2 tablespoons water; 1 ¼ teaspoons salt, plus more to taste; ⅛ teaspoon sugar; 2 medium-size ripe tomatoes; 8 scallions, trimmed and thinly sliced; ½ cucumber, peeled, seeded and chopped; ¾ cup chopped Italian parsley; 6 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses, preferably Cortas brand (see note); ⅓ cup olive oil; 1 teaspoon hot Hungarian paprika, or to taste; Tender romaine lettuce leaves or boiled vine leaves, for garnish

By Molly O’Neill

Published June 25, 1994

Total Time: 1 hour 15 minutes
Rating: 3(5)
Comments: Read comments

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Ingredients

Yield:Four servings

1 ½ cups fine-grain bulgur
3 medium red bell peppers, stemmed, cored and cut into large pieces
1 red or green chili pepper, cored, stemmed and seeded
2 tablespoons water
1 ¼ teaspoons salt, plus more to taste
⅛ teaspoon sugar
2 medium-size ripe tomatoes
8 scallions, trimmed and thinly sliced
½ cucumber, peeled, seeded and chopped
¾ cup chopped Italian parsley
6 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses, preferably Cortas brand (see note)
⅓ cup olive oil
1 teaspoon hot Hungarian paprika, or to taste
Tender romaine lettuce leaves or boiled vine leaves, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
Step 2
Meanwhile, place the bell and chili peppers in a food processor with the water, ¼ teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
Step 3
Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
Step 4
Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
Step 5
Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.