Potato-Green Bean Bulgur Pilaf

When Gloria Hachigian-Ericsen asked me if I had a bulgur recipe that includes potatoes, onions, tomato, and green beans, I chuckled to myself. What Musa Daghtsi kitchen doesn’t have a version of this dish?

Here’s what Gloria asked – and remembered – about her mother’s recipe:
“DO YOU MAKE BULGHUR PILAF WITH POTATOES, ONIONS AND STRING BEANS WITH TOMATO? THAT WAS MY DAD’S FAVORITE PILAF AND IF I REMEMBER CORRECTLY, A SUVEDIATSI RECIPE. YOU CARAMELIZE THE ONIONS AND COOK THE BEANS WITH IT A BIT ALONG WITH TOMATO…..I THINK MOM USED PASTE. OH, HOW I WISH I HAD PAID MORE ATTENTION. SO MANY MISSED RECIPES! LET ME KNOW ABOUT THIS BULGHUR PILAF WITH “POTATOES” IF YOU CAN. GLORIA”

Well, Gloria, my grandmother, who was very friendly with your aunt Elizabeth Hachigian, cooked bulgur with all sorts of ingredients. She mixed her bulgur creations with vegetables, chick peas, caramelized onions, raw onions, tomatoes, tomato paste – you name it. Bulgur lends itself to endless recipe possibilities and Nanny knew most of them!

My version of Nanny’s recipe probably differs a bit from the one Gloria remembers, but I’m guessing it’s pretty close. Mine also uses a modern appliance (for one step) that Nanny didn’t have – a microwave oven.
My favorite part is the caramelized onions – the crowning jewel of this dish! Potato-Green Bean Bulgur Pilaf is really a meal in itself – no need for meat, unless, of course, you want some.

As a stand-alone entrée, serve the bulgur with a nice big salad dressed with olive oil, lemon juice, and a pinch of oregano. That’s all you’ll need!