Bulgur polow with barberries & Pistachios


As a family we have decided to minimize the consumption of processed food, and we are trying to eat more whole grain as possible. As a part of this exercise I make many different grains like Barley, Whole wheat, millet etc, but sometimes when I am in a hurry, I use bulgur wheat, it cooks faster than the whole wheat and can lend itself very well to many dishes.


Bulgur polow

I like to use similar  flavors throughout the meal. So when I decided to make Grilled Halloumi with mint sauce, I also decided to flavor my bulgur with the same flavors. This bulur packs a lot of delicious flavors and compliments any meat / veg dish.



1 cup bulgur

2.5 cups water

salt to taste

1/2 cup barberries ( if you can not find these, you can use cranberries instead)

1/2 cup lightly roasted pistachios

1/4 cup mint leaves


3 tbsp olive oil

1 tbsp pomegranate molasses




Cook the bulgur as per the instructions and keep aside to cool. I boil the water, add bulgur and cook for 7-8 mins, cover the pot and let it steam to complete cooking.

Make dressing by whisking together the pomegranate molasses and olive oil, season with salt and pepper. Mix in the cooled bulgur. If you are using cranberries, you can add a little more molasses since the cranberries are not as tart as the barberries.

Mix in the barberries, pistachios and mint.  You can serve this as a side to the Chicken Koobideh Kabab.



3 responses »

  1. Pingback: Grilled halloumi with mint sauce | The Saffron Touch

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