Summer into autumn pilaf
This pilaf is the perfect dish for the end of summer – green beans, cabbage and lemon give you that summer freshness while the warming all-spice berries, cinnamon and Turkish pepper paste helps you embrace the coming autumn.
Summer into autumn pilaf
As the nights start to draw in, the warming spices in this pilaf dish will help see you through the change in seasons.
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 3
Ingredients
- 75g (2½oz) butter
- 1 small pointed cabbage, cut into wedges
- 200g (7oz) runner beans, trimmed and sliced
- salt and pepper
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 10 whole allspice berries
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp Turkish pepper paste (or use 2 tbsp tomato purée with 2 tsp paprika)
- 300g (10oz) bulgur wheat, soaked in boiling water for 10 minutes and drained
- 800ml (1¾ pints) vegetable stock (or water)
- 1 lemon (½ thinly sliced, ½ cut into wedges)
- 80g (3oz) walnuts, roughly chopped
- 1-2 pinches chilli flakes
- Small bunch dill, finely chopped
Method
Step 1
Heat half the butter in a frying pan until it is foaming. Add the cabbage wedges and beans with a large pinch of salt and cook for about 10 minutes, turning often, until they have taken on some colour.
Step 2
In a wide pan over a medium heat, cook the onions in the remaining butter for 10 minutes, stirring occasionally, until softened. Add the garlic, spices and pepper paste and cook for 1 minute. Stir in the bulgur wheat, pour in the stock and bring to the boil.
Step 3
Add the half-cooked vegetables and the lemon slices and simmer, uncovered, over a low heat for 10-15 minutes until the bulgur and cabbage are tender and the stock is absorbed
Step 4
Meanwhile, toast the walnuts in a dry frying pan, flipping often, until they are fragrant.
Step 5
Spoon the pilaf onto a serving platter or individual plates, scatter with the walnuts, chilli flakes and dill, and serve with the lemon wedges on the side for squeezing.
Extract from Vegetables by Mark Diacono (£27, Quadrille). Photography: © Mark Diacono