Bulgur Pilaf Recipe
- 1/2 cup finely chopped onion (1 small)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons whole coriander seeds
- 1 scant cup fine bulgur (see cooks' note, below)
- 1 cup boiling-hot water
- 1/3 cup slivered almonds,toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
- Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
- Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.
