Golden bulgur with enchanting carrot and pomegranate

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Recipe by Damaris Beems Course: MainCuisine: Arabic




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Carrot nog so tasteful? Well, then you haven’t made this dish yet. The carrot is so flavorful thanks to fennel seeds. The bulgur turns gold because of the turmeric. Pickled cucumber gives it an unparalleled freshness. And the pomegranate seeds provide the indispensable bite. Together they form a golden combination. Well, the picture speaks for itself, doesn’t it?


  • 250 gram 250 coarse bulgur

  • 1 table spoon 1 table spoon turmeric

  • 1 tablet 1 vegetable broth

  • 750 gram 750 carrots

  • 2 table spoons 2 fennel seeds

  • 1 table spoon 1 piment/all spice

  • 3 cloves 3 garlic

  • 1 1 pomegranate

  • 1 1 cucumber

  • 1 1 red onion

  • 50 ml 50 vinegar

  • 1 tea spoon 1 sugar

  • salt and pepper

  • olive oil

  • 1 bouquet 1 fresh cilantro and fresh flat parsley


  • Cut the carrot into cubes. Finely chop the garlic. Heat a frying pan and pour in a little olive oil. Place a pan with water and bring it to a boil. Bake the carrot for about 10 minutes, stirring al dente. Also add the garlic. Not too hard, but not too soft either. After about 5 minutes, add the fennel seeds, the allspice and some salt and pepper.
  • Add the turmeric and stock to the boiling water. Dissolve well, stirring, and add the bulgur. Reduce heat to low and cook according to package directions.
  • Cut the cucumber into small cubes, Cut the red onion into rings. Put them together in a bowl and add the vinegar, sugar and salt. Knock the pomegranate seeds out of the pomegranate pod. See under ABC on this site how you can best do this.
  • When the bulgur is cooked, scoop it into a shallow dish. Put the carrot on that. Divide the pomegranate seeds over the dish. And spoon a few scoops of your cucumber over the vegetables.

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