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Lablabi with Bulgur Pilaf Recipe with Chef Ranveer Brar
It's no secret that as Arabs, we love to eat food that requires a lot of grains... mainly rice. Usually always rice. So when things get a little boring with rice (does this even happen?), enter this Bulgur Pilaf. And when Bulgur does enter your life... you're going to be wondering why you haven't tried this sooner. This Bulgur Pilaf is SO GOOD, cooked with onions, tomatoes and chickpeas. It's a staple in the Iraqi kitchen and we often use it instead of rice to change things up. It has a nutty taste that is unreal!
Bulgur is cracked whole grain wheat that is parboiled and dried, which is why it cooks faster than other whole grains such as brown rice.
In a pan add 200 gms chickpeas soaked
and boiled overnight, 100 ml vegetable
stock, 1 finely chopped onion,
1 chopped tomato, 8 crushed garlic cloves,
1 tbsp harissa paste, 2 tbsp tomato puree,
1 tbsp capers and let it boil
Switch off the gas and add cumin powder
In another pan, warm water, add
1 tbsp white vinegar, 1 tbsp salt
Break 1 egg in water to poach
To serve, pour Lablabi in a bowl,
top it with poached egg and garnish
with almond flakes and coriander sprigs
Serve hot Lablabi with Bulgur Pilaf.

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