Bulgur with pomegranate and pistachios

This bulgur salad with pomegranate is very simple to do and it’s something that I often serve when cooking Middle Eastern food. The nuttiness in the bulgur goes really well with the pistachios and the pomegranate seeds add a nice sweetness, especially when serving with hot and spicy food. When you’ve tried this recipe you don’t want anything else to your Middle Eastern food. On the photo you can see that I’ve used whole bulgur, but you can use a smaller grain size; I’ve done this recipe successfully with cracked bulgur as well.

    Bulgur with pomegranate and pistachios
    (serves four when served with chicken or meat)

    100 gram peeled pistachio nuts
    1 pomegranade
    300 ml bulgur
    600 ml water
    1 tbsp instant concentrated chicken stock

    Pour water, stock and bulgur into a cooking pan. Bring to boil and let simmer under cover for 10 minutes. Remove from heat and leave under cover for 5 minutes.

    In the meantime, cut the pomegranate in half. Pour cold water into a bowl and submerge the pomegranate halves. While peeling keep the pomegranate under water. Remove the seeds carefully from the pith with your fingers, they’ll sink to the bottom while most of the pith and rind will float to the top. Collect the pith and rind with your hands and then drain the seeds in a sieve. This method will save you from red stains and makes the peeling a lot easier.

    In a serving bowl, combine bulgur, pistachios and pomegranate seeds. Serve with chicken tagine or any spicy Middle Eastern stew and yoghurt with garlic and mint.

16 Responses to “Bulgur with pomegranate and pistachios”

  1. Coffee & Vanilla
    December 3rd, 2007 00:05

    Recenlty I made very similar salad with pine nuts, pomegranate and quinoa…
    I will post recipe shortly,

  2. awoz
    December 3rd, 2007 00:14

    I often use pomegranate in salads but i never tried it in a bulgor.I like the idea!

  3. Pille
    December 3rd, 2007 11:16

    Beautiful colours, Dagmar!!

  4. Karolina
    December 3rd, 2007 12:27

    Wonderful combination of colors and flavors!!!

  5. Astra Libris
    December 3rd, 2007 21:34

    This looks incredible! I love the use of bulgar! Do you think it might work with oat groats, perhaps? I picked up a bag of oat groats at a bulk foods store the other day, and now I can’t think of what to fix with them…
    I’m a new blogger, by the way – hi!

  6. Mo
    December 3rd, 2007 22:24

    That looks amazing! I must be crazy but that looks JUST like barley and not bulgur.. am I wrong?????

  7. Dagmar
    December 4th, 2007 00:03

    Coffee & Vanilla: Mmm, your recipe sounds lovely.

    Awoz: It tastes great, you should give it a try!

    Pille: Thanks!

    Karolina: Thank you

    Astra Libris: Welcome! I’m sure it tastes great with oat groats as well. Just adapt the cooking time.

    Mo: Bulgur is available in different grain sizes. On the photo I’ve used whole bulgur, that’s why it looks like barley.

  8. clumsy
    December 6th, 2007 20:15

    Oh I’m so happy to be seeing pomegranates on all the blogs lately. Your bulgur is so festive!

  9. roberta
    December 10th, 2007 13:13

    I have to agree with MO, that’s barley?!

  10. roberta
    December 10th, 2007 13:14

    I have to agree with MO, that’s not Bulgur, that’s Barley!

  11. Dagmar
    December 10th, 2007 19:06

    Clumsy: Pomegranates are just beautiful.

    Roberta: Hi. It’s whole bulgur, ie not cracked. The text on the parcel says bulgur and it tastes just like bulgur :-)

  12. roberta
    December 11th, 2007 16:30

    oh, you are definetely right
    It looks delicious btw

  13. diamond
    January 25th, 2008 16:17

    a vegetarian dish with chicken stock? I hope you haven’t been serving this to your vegetarian friends

  14. Dagmar
    January 26th, 2008 13:46

    Hi Diamond. Don’t worry, of course not. I just don’t want to have two categories depending on which broth/stock you want to use. It’s up to each and everyone to decide which stock to use.

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