AuthorAnitaA feast of sublime Middle Eastern flavours. You'll make a bulgur pilaf with dried fruit, tangled red onion, smoky sweet ras el hanout and fresh herbs. Served with a flawless fried egg and garnished with feta and fried pistachios.
ALLERGENS:
Eggs; Milk; Nuts;
Wheat-gluten.
Step - Prepare the ingredients
Boil the kettle. Peel and slice the onion. Peel and finely chop the garlic.
Step - Cook the aromatics
Heat 1 tablespoon of olive oil in a large pan that has a lid over medium-high heat. Once hot, add the onion, garlic, cranberries and ras el hanout, season with salt and cook for 4 Minutes, or until the onion has started to soften.
Step - Cook the pistachios
Meanwhile, heat a separate pan that has a lid over a medium heat. Add the pistachio nuts and cook for 2 Minutes, or until they have slightly darkened in colour. Once done, transfer to a chopping board and set aside to cool. Reserve the pan for later.
Step - Cook the bulgur
Add the bulgur and 250ml [500ml] of boiling water from the kettle to the onions and cover with a lid. Reduce the heat to low and cook for 10 - 12 Minutes, or until almost all of the water is absorbed. Once done, remove the pan from the heat, cover and set aside.
Step - Prepare the herbs
Meanwhile, strip the mint leaves from their stalks and chop finely. Chop the parsley finely, including the stalks.
Step - Prepare the eggs
Crack the eggs into a bowl, shake the eggs gently before you crack them, this ensures the yolk are centred! Return the reserved pan to a medium-low heat with 1/2 tbsp of olive oil and a knob of butter (optional).
Step - Finish the dish
Once the pan is hot, add the eggs in one go. Cover with a lid, and cook for 4 Minutes , or until done to your liking. Meanwhile, chop the cooled pistachios and fluff the bulgur. Remove the cooked eggs from the heat and season with some salt and pepper.
Step - Serve the dish
Stir the parsley, mint, half of the pistachios and crumble half of the feta through the bulgur, then season with a pinch of salt and plenty of pepper. Plate the bulgur, top with the eggs and crumble over the remaining feta. Scatter with the remaining pistachios and enjoy!
Ingredients
Directions
Step - Prepare the ingredients
Boil the kettle. Peel and slice the onion. Peel and finely chop the garlic.
Step - Cook the aromatics
Heat 1 tablespoon of olive oil in a large pan that has a lid over medium-high heat. Once hot, add the onion, garlic, cranberries and ras el hanout, season with salt and cook for 4 Minutes, or until the onion has started to soften.
Step - Cook the pistachios
Meanwhile, heat a separate pan that has a lid over a medium heat. Add the pistachio nuts and cook for 2 Minutes, or until they have slightly darkened in colour. Once done, transfer to a chopping board and set aside to cool. Reserve the pan for later.
Step - Cook the bulgur
Add the bulgur and 250ml [500ml] of boiling water from the kettle to the onions and cover with a lid. Reduce the heat to low and cook for 10 - 12 Minutes, or until almost all of the water is absorbed. Once done, remove the pan from the heat, cover and set aside.
Step - Prepare the herbs
Meanwhile, strip the mint leaves from their stalks and chop finely. Chop the parsley finely, including the stalks.
Step - Prepare the eggs
Crack the eggs into a bowl, shake the eggs gently before you crack them, this ensures the yolk are centred! Return the reserved pan to a medium-low heat with 1/2 tbsp of olive oil and a knob of butter (optional).
Step - Finish the dish
Once the pan is hot, add the eggs in one go. Cover with a lid, and cook for 4 Minutes , or until done to your liking. Meanwhile, chop the cooled pistachios and fluff the bulgur. Remove the cooked eggs from the heat and season with some salt and pepper.
Step - Serve the dish
Stir the parsley, mint, half of the pistachios and crumble half of the feta through the bulgur, then season with a pinch of salt and plenty of pepper. Plate the bulgur, top with the eggs and crumble over the remaining feta. Scatter with the remaining pistachios and enjoy!