Bulgur Pilaf with Chickpeas and Herbs
- Makes4 servings
- Cook Time40 minutes
- Slow Cook Time6 to 6½ hours
This simple but hearty pilaf combines fast-cooking bulgur and canned chickpeas, so it comes together easily and quickly. A generous measure of butter adds richness to the pilaf. For flavoring, we reached for garam masala, an Indian spice blend, as it offers the complexity of a handful of spices in a single jar. This dish makes a satisfying vegetarian main or great accompaniment for just about any roasted or grilled meat or seafood. It can be served warm or at room temperature.
Don't use fine bulgur, which typically is the variety of bulgur used in boxed tabbouleh mixes; it will cook too quickly and wind up mushy. Don't forget to rinse the bulgur to remove excess starch, but make sure to drain it well so extra water doesn't go into the pot. Don't forget to quick-release the pressure when pressure cooking is done. If left to stand, moisture and heat trapped in the pot will make the bulgur soft and gummy.
Step 1
On a 6-quart Instant Pot, select More/High Sauté. Add the butter and melt. Add the garam masala and scallion whites, then cook, stirring, until fragrant, about 1 minute.
Stir in the bulgur, coating the grains with butter. Stir in 1½ cups water, 2 teaspoons salt and ½ teaspoon pepper, then distribute in an even layer.
Step 2
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 5 minutes.
When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then let stand for 5 minutes. Carefully open the pot.
Step 3
Stir in the chickpeas and about half of the scallion greens, half of the dill and half of the parsley. Taste and season with salt and pepper.
Transfer to a serving dish, then sprinkle with the remaining scallion greens, the remaining dill and the remaining parsley, then top with the pistachios.
