Zucchini, Pea, and Bulgur Pilaf

Method

1. 1

   Dressing

2. 2

   Preheat the oven to 400°F/200°C.

3. 3

   To make the dressing, whisk together 2 Tbsp. extra-virgin olive oil, 3 Tbsp. lemon juice, ½ garlic clove, crushed, 1½ tsp. sumac, ½ tsp. ground allspice, ½ tsp. salt, and ¼ tsp. freshly ground black pepper small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.

4. 4

   Pilaf

5. 5

   On a large baking sheet, toss 3 medium zucchinis (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces, with 2 Tbsp. vegetable oil and ½ tsp. salt. Roast for 12–15 minutes, until they are soft but still have some bite. Set aside to cool to room temperature.

6. 6

   Meanwhile, put ¾ cup (100 g) bulgur wheat in a saucepan and top it with enough just-­boiled water to cover the grains by 1"/2.5 cm. Cook over medium heat for about 15 minutes, until soft. When the grains are ready, add the ½ cup (115 g) frozen peas and cook for another 2 minutes. Drain, rinse under cold running water, and leave in a fine-­mesh sieve in the sink for the excess water to drain.

7. 7

   Toast ¼ cup (25 g) sliced almonds in a dry frying pan over medium heat for a few minutes until golden brown, then remove from the heat.

8. 8

   Transfer the bulgur and peas to a large bowl. Add the dressing, grated zest of 1 lemon, 2 large handfuls mint leaves, roughly chopped, and 2 large handfuls parsley, roughly chopped, and toss well. Fold in half of the almonds and the zucchini, taste and season with salt if needed, then top with the remaining almonds.

Reviews