Bulgur has a zillion uses in Armenian cuisine. In our home, bulgur, in its varying sizes, is combined with any number of ingredients to create many a tasty dish. The list of add-ins included, but is not limited to, such items as vegetables, tomato sauce, chickpeas, raw onions, caramelized onions … you name it. I could on for several pages!
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| Bulgur |
Bulgur recipes can be served hot, cold or at room
temperature making it a truly versatile ingredient and a MUST-HAVE in any
Armenian pantry.
NOTE: I buy currants when they
are readily available in the supermarket, and keep open packages, well-wrapped,
in the freezer to help them last a long time.
are readily available in the supermarket, and keep open packages, well-wrapped,
in the freezer to help them last a long time.
Here’s my rendition of a bulgur salad that, I believe,
even my grandparents would have enjoyed.
even my grandparents would have enjoyed.
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| Bulgur Salad with Pistachios and Currants |
Bulgur
Salad with Pistachios and Currants
Serves 4
Note: This is best if made several hours or up to one day before serving.
Ingredients:
1 cup #2 (medium) bulgur
¼ cup currants
¼ cup pistachios, shelled and toasted (* See steps #3 and
6)
6)
½ to 1 tsp. allspice
2 Tbsp. dried mint, crushed
2 Tbsp. finely chopped Italian parsley
Dressing:
1 medium clove of garlic, minced
Zest of 1 lemon, optional
Juice of 1 large lemon (about 3 Tbsp.)
¼ cup olive oil
Salt and pepper, to taste
Directions:
1. Place bulgur in a large bowl and cover it with cold
water; soak for 15 to 20 minutes, until it becomes soft but not mushy. Drain any remaining
liquid in a fine sieve, squeezing out any excess moisture. Return bulgur to the
bowl.
water; soak for 15 to 20 minutes, until it becomes soft but not mushy. Drain any remaining
liquid in a fine sieve, squeezing out any excess moisture. Return bulgur to the
bowl.
2. To reconstitute the currants, place them in a separate
bowl and cover with a little warm water for about 5 minutes. Drain well.
bowl and cover with a little warm water for about 5 minutes. Drain well.
*3. To toast the pistachios, place them in a dry
skillet and cook over medium-high heat, shaking the pan often, until nuts become
fragrant and lightly browned, about 2 to 3 minutes. Place nuts on a plate to
cool. Coarsely chop nuts and set aside until ready to use.
skillet and cook over medium-high heat, shaking the pan often, until nuts become
fragrant and lightly browned, about 2 to 3 minutes. Place nuts on a plate to
cool. Coarsely chop nuts and set aside until ready to use.
4. Add the drained currants, spices, dried mint, and
parsley to the bulgur. Toss gently.
parsley to the bulgur. Toss gently.
5. Dressing: In a small bowl, whisk together the
garlic, lemon zest and juice, and olive oil. Add salt and pepper to taste.
garlic, lemon zest and juice, and olive oil. Add salt and pepper to taste.
*6. Pour dressing over bulgur mixture and toss to
combine. Cover and refrigerate until ready to serve. Just before serving the
salad, add the toasted, chopped pistachios. This prevents the nuts from getting
soggy before serving time.
combine. Cover and refrigerate until ready to serve. Just before serving the
salad, add the toasted, chopped pistachios. This prevents the nuts from getting
soggy before serving time.
The salad may be served at room temperature.
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