Best Spiced Bulgur Pilaf With Fish Recipes

BULGUR PILAF

Steps:

• Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
• Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
• Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

SPICY BULGUR VEGETABLE PILAF

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool before using.
• Bring 1 cup water to a boil in a small saucepan. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the chipotle chile, adobo sauce, coriander, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until fragrant, 1 minute. Add the bulgur and the boiling water. Cover, remove from the heat, and let stand until the bulgur is tender, about 25 minutes.
• Fluff the bulgur with a fork and pour into a large bowl. Toss with the arugula, green peas, parsley, dill and walnuts. Stir in the remaining 2 tablespoons oil and the vinegar and season with salt and pepper. Serve at room temperature.
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BULGUR PILAF

Steps:

• Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
• Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
• Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

LIBYAN AHARAIMI (FISH IN TOMATO SAUCE)

Steps:

• Heat the oven to 450 degrees. Roast the bell peppers on a foil-lined baking sheet, turning every 10 minutes or so, until tender and charred, 40 to 45 minutes. Transfer peppers to a paper bag, seal tightly and let steam, 5 minutes. Peel the bell peppers, then remove the stems and seeds. Slice lengthwise into 1/2-inch strips; set aside.
• While the bell peppers roast, blanch the tomatoes: Add enough water to come two-thirds up the side of a large, lidded Dutch oven or pot and bring to a boil. Score the bottom of each tomato lightly with an X. Once the water boils, cook the tomatoes until the skin splits, 1 to 2 minutes, working in batches if necessary. Remove with a slotted spoon and set aside until cool enough to handle. Using your fingers, peel the tomatoes, discarding the skin and stems. Purée the tomatoes in a food processor.
• Rinse and dry the pot, then warm the oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and chile and cook, stirring frequently, 1 to 2 minutes.
• Pour the tomato purée into the pot, then add the cumin, caraway, cinnamon, salt and sugar, if using, and stir to combine. Simmer over medium-low, uncovered, stirring occasionally, until the sauce is reduced by half, about 30 minutes. Season to taste with salt. (Tomato sauce can be prepared one day in advance.)
• Slip the fish into the warm sauce in a single layer and simmer, covered, until the fish is just cooked and feels firm to the touch, 5 to 8 minutes. Remove the pot from heat and carefully spoon some of the sauce onto a serving platter. Using two spatulas, gently transfer each piece of fish to the platter; spoon sauce around the fillets or serve additional sauce on the side. Lay the sliced bell pepper over each piece of fish, then sprinkle with the cilantro and parsley and squeeze with 1 or 2 lemon wedges. Serve hot or at room temperature, with remaining lemon wedges and harissa, if using.