My daughter call this dish cooked tabbouli. You can not blame her because this dish does share many ingredients with the tabbouli like the finely chopped parsley, the diced tomatoes and the fine bulgur. This dish is one my favorite vegetarian dishes. It tastes great but it is also one of the few bulgur pilaf that can be an appetizer, main dish and it makes great sandwich.
Bulgur and Parsley Pilaf
2 punches of parsley, finely chopped
1 medium onion, finely chopped
1/4 cup olive oil
2 medium tomatoes, diced
2 tablespoons tomato paste
2 tablespoons chili paste
1/4 cup pomegranate molasses
1 teaspoon ground coriander
1/2 cup bulgur #1 or fine bulgur**
1/2 cup toasted coarsely chopped walnuts
salt to taste
-In heavy pot, heat the olive oil and sauté the onion for few minutes. Add the parsley, stir and cook over medium heat for few minutes.
-Add the tomatoes, the chili paste, the pomegranate molasses and the coriander. Stir and cook for few extra minutes. Add the tomato paste, 1 1/2 cup of water and the salt. Bring to a boil and then stir in the bulgur wheat. Cover and cook over very low heat for 10 minutes. Turn-off the heat and keep the pilaf on the stove covered for extra 10 minutes.
-Spoon the pilaf onto shallow serving platter, sprinkle with the toasted walnuts and serve. This dish tastes great, hot, room temperature and cold.
**You can use red Quinoa for gluten free option.