Bulghar Pilaf
• 30g unsalted butter
• 2 tbsp olive oil
• 2 red onions, peeled, halved, finely sliced
• 3 cloves garlic, peeled, finely chopped
• 1 large red chilli, deseeded, thinly sliced
• 1 tbsp fresh ginger, peeled, grated
• 1 cup (200g) bulghar wheat
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 cup (250ml) vegetable stock or water
• ¼ cup (10g) fresh mint leaves, finely sliced
• ½ cup (20g) fresh italian parsley, roughly chopped
• Zest and juice of ½ a lemon
Garnish
• ½ cup (125g) unsweetened natural yoghurt
• ½ cup (60g) pistachios, toasted, roughly chopped
1. Preheat oven to 180 Celsius and lightly oil a deep-sided baking tray.
2. Cook the puy lentils.
3. Prepare the beetroot: Place the whole unpeeled beetroot into a medium-sized saucepan. Fill with enough water to cover.
4. Place over a high heat and bring to the boil. Cook for approximately 30 minutes (or until tender). Remove from the heat. Drain well and set aside to cool.
5. When cool, peel and dice the beetroot into 2 cm pieces. Into the prepared tray, place the beetroot with the spice mix ingredients, mix well. Bake for approximately 20 minutes or until the beetroot has caramelised.
6. Remove from the oven, discard the spices and set aside to cool.
7. Prepare the bulghar pilaf: In a large saucepan over a medium heat, melt the butter with the oil. Add the onions, garlic, chilli and ginger. Stir continuously and cook for approximately 2 minutes until golden.
8. Add the bulghar wheat, turmeric, salt and pepper. Stir through. Pour over the stock and bring to boil.
9. Cover with a tightly fitting lid and reduce the heat to low. Simmer for approximately 5 minutes or until the stock is absorbed.
10. Remove from the heat; do not stir or uncover the saucepan. Let the pilaf stand for 15 minutes.
11. Into a large mixing bowl, add the bulghar wheat pilaf, the cooked lentils, mint, parsley, lemon zest and juice. Mix well until combined.
12. To assemble the pilaf, smear half the yoghurt on to a large serving platter. Add the pilaf, drizzle over the remaining yoghurt, and scatter the beetroot and pistachios over the top.
This recipe was first published in Ripe Deli owner and chef Angela Redfern's new cookbook Ripe Recipes - A Fresh Batch (Beatnik Publishing, 2013).
Get more info on Ripe Deli here, or drop by 172 Richmond Road, Grey Lynn.
To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.
