SABZI HOME RECIPES
WAYS WITH BULGUR
One thing I’m really proud that we do constantly at Sabzi, is adapt and be flexible in our cookery. Foundations for dishes are established, and then we can flex recipes to make the best of what’s currently seasonal and Cornish from our suppliers.
Beautiful, simply steamed bulgur wheat is the most fantastic vehicle for flavour so I thought in this newsletter I’d provide some simple suggestions for how to maximise accessible, seasonal ingredients and turn them into delicious, substantial meals, with the help of our trusty bulgur wheat!
If you’re someone who doesn’t eat gluten, this can be comfortably subbed for quinoa or rice if you prefer…
Green, Iranian, Roasted and Spiced Veg, Classic Tabbouleh
Base Bulgur Cooking Method
Place your bulgur in a wide bottomed dish, add a good crumbling of flaky salt, a generous grind of black pepper and enough dried mint to fleck the bulgur visibly with green (dried dill is also wonderful).
Follow the guidance on the packed for liquid amounts and dissolve a veg stock cube in the appropriate amount of boiling water.
Pour over the bulgur until is completely covered with a clear mm of water on the top.
Cover with a tea towel and leave to stand for app. 15 mins.
Using a fork, gently ‘fluff’ the bulgur so that the grains are wonderfully light and delicate.
Green Bulgur
Sabzi’s ‘Green’ Bulgur; this is a recipe I am often asked for – follow the recipe for our fresh herb chutney and then assemble a selection of seasonal green veg along with a handful of parsley.
I love frozen peas and edamame. Cornish kale is particularly good right now (wash, strip the leaves from the tough stalks and massage quite vigorously with a lemon oil (just lemon, olive oil, some honey and salt) – leave to sit for anywhere from 20 minutes to 2 hours to tenderise before adding into the dish.
When your bulgur is cooked, start by pouring over a good glug of the chutney and mix well until it is incorporated into the bulgur.
Add in all of your veg and mix again, adding chutney if required.
The bulgur should still be light and fluffy but will become infused with the fabulously punch chutney flavour. Add feta for sharp, salty flavour or flaked almonds for a wonderfully indulgent, buttery texture.
Iranian Bulgur
While your bulgur is cooking, wash and finely chop a generous handful of parsley, chives, coriander and dill. Gently toast pumpkin and sunflower seeds in a low oven (160c).
When the bulgur is done, add in your chopped herbs, a generous handful of seeds and a small handful of Iranian barberries.
Drizzle with your favourite olive oil (I adore our unfiltered Nunez olive oil from Sabzi), approx. 2-4 tablespoons of cherry or pomegranate molasses (we sell wonderful molasses at Sabzi) and add the juice of 2 lemons (or the equivalent bottled) before mixing well.
The bulgur should have plenty of moisture but remain extremely light. Gorgeous with some fried halloumi, or some oven roasted, spiced veg.
Spiced and Roasted Veg with Bulgur
Classic Tabbouleh
Peel, de-seed cucumber and finely chop tomatoes – I’d do approx. 2 medium cucumbers and 6-8 vine tomatoes for 6 people.
Finely dice a red onion and pop in a bowl of cold water to take the edge off the ‘raw onion’ sharpness while your bulgur steams.
Chop a bunch of parsley and mint and then simply add all of your prepped ingredients to your bulgur wheat along with a generous pour of delicious oil and plenty of lemon juice.
I love to add feta to this dish but if you’d rather keep it simpler, just ensure you season well with salt and black pepper. A teaspoon or two of sumac is wonderful in here too for its slightly sharp, earthy flavour.