Bulgur pilav with cauliflower and apricots

Recipe by Damaris Beems
0.0 from 0 votes
Course: Arabic, Mediterranean, RecipeCuisine: Arabic




Cooking time


Total time



The other pilavs here at à la Damaris are made with rice. This one is made for a change with bulgur. A little more sophisticated, actually. A little more subtle. A little softer. Another combination. Anyway very tasty with some spicy roasted cauliflower in it, sweet dried apricots or plums and some pistachios. It’s a treat. For sure. Hands down.


  • 5 dl broth

  • 150 gram fine bulgur

  • 3 table spoons olive oil

  • 1 table spoon rounded coriander

  • 1 table spoon rounded cumin

  • 1 – 2 teaspoon chili powder

  • 1 table spoon kurkuma/turmeric

  • 1 small cauliflower

  • 1 onion

  • 1 red bell pepper

  • 1 zucchini

  • 2 cloves garlic

  • 60 gram dried apricots

  • 1 can green lentils

  • 50 gram pistachios

  • 1 bouquet fresh coriander

  • salt and pepper


  • Preheat the oven to 200 degrees. Divide the cauliflower into pretty little florets. Mix the coriander powder, cumin powder, turmeric, chili pepper with 50 ml olive oil. Mix this with the cauliflower and then place it on a baking dish in the oven. Bake the cauliflower for about 20 minutes.
  • Heat 50 ml olive oil in a pan with a heavy bottom. Fry the onion in it for a few minutes. Then add the chopped garlic. When they start to smell a little, you can also add the chopped peppers and zucchini. Nice to stir.
  • In another bowl, pour the boiling hot stock and add the bulgur. This will let you interact for 10 minutes.
  • Remove the cauliflower from the oven. Add the apricots and lentils to the pan with the other vegetables. Also add the cauliflower and the bulgur. Stir everything well.
    Coarsely crush the pistachios in a mortar. And finely chop the coriander leaves.
    Mix everything together. Let it simmer for a few minutes with the lid on. Add salt and pepper to taste if necessary.

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