Middle Eastern Pilaff

READY IN: 30mins
Recipe by bluemoon downunder

A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour.

Top Review by echo echo

Changes I made: used canola oil instead of sunflower, substituted peanuts for cashews, used vegetable stock from the health food store, skipped the fresh coriander garnish. Still mostly intact, this was a very tasty, healthy dish with a nice mix of flavors, and the bulgur made a nice variation from the usual rice. Good going, Bluemoon.

Ingredients Nutrition


  1. Peel and chop the onions and carrots, and trim and dice the zucchini, peel and chop the garlic.
  2. Heat the oil in a pan or wok, add the onion and carrot, and sauté for 5 minutes, turning occasionally; add the zucchini and garlic and sauté for a further 3-4 minutes, or until soft.
  3. Stir the bulgar wheat, spices and salt into the pan or wok, add the stock, bring to the boil, then reduce the heat.
  4. Drain and rinse the chickpeas, then stir them into the pan or wok with the raisins and nuts, and simmer for 10 minutes, stirring frequently, until all the liquid has been absorbed.
  5. Meanwhile, shred the mint leaves with a sharp knife and roughly chop the coriander. Sprinkle the chopped herbs over the pilaff and serve immediately.
  6. Variation: If you are using brown rice instead of bulgar wheat, cover and cook for 20-25 minutes at step three, adding more stock if it is needed.
  7. Chef's notes: Stirring the bulgar mixture during cooking, during step 4, helps to prevent it from sticking to the pan or wok. When vegetable stock is needed in a recipe, since finding - and then posting - this recipe, I have used my Vegetable Stock Recipe #135453, which is very different from every other vegetable stock recipe I've ever come across.

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