Recipes>Bulgur Recipes
The Severnshed’s Bazargan
by Sophie Grigson from My Kitchen Table: 100 Vegetarian Feasts
Easy
Serves 6-8
A Syrian vegetarian recipe from Sophie Grigson. Inspired by the dish from Severnshed in Bristol, this bazargan is made up of bulgar wheat, cauliflower and nuts.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
My Kitchen Table: 100 Vegetarian Feasts
Sophie Grigson
My Kitchen Table: 100 Vegetarian Feasts
100 delicious recipes to build your vegetarian repertoire
Delicious vegetable side dishes with a twist
Classic no-fuss recipes for easy midweek meals
Buy From
Introduction
Bazargan is a traditional Syrian dish, adopted by the Damascene Jewish community and generally associated with Friday dinners, but this version has been updated by Raviv Hadad, head chef at the Severnshed in Bristol. The surprising combination of cauliflower, bulgar (cracked wheat), nuts, spices and pomegranate molasses is inspirational.
Tags
Ingredients
| 350g (12oz) | bulgar |
|---|---|
| Salt | |
| ¼ | cauliflower, broken into small florets |
| 8 | rosy red radishes, quartered |
| A handful | of fresh flatleaf parsley, chopped |
| 110g (4oz) | hazelnuts, toasted and coarsely chopped |
| 50g (2oz) | pine nuts, toasted and coarsely chopped |
| 150g (5oz) | walnuts, toasted and coarsely chopped |
| For the dressing: | |
| ½ tsp | allspice berries |
| 1 tsp | each cumin and coriander seeds |
| 1 | red chilli (or more) |
| 225ml (8fl oz) | extra virgin olive oil |
| 75ml (3fl oz) | pomegranate syrup |
| 150ml | (¼ pint) tomato purée |
| Juice and finely grated zest of 1 lemon |
Method
Place the bulgar in a bowl, season with salt and cover with cold water. Leave to soak for about 1 hour, until al dente (tender but still with a slight chewiness to it). Drain thoroughly, squeezing out excess water.
While the bulgar is soaking, dry-fry the spices for the dressing until they begin to release their fragrance, then let them cool. Pound to a powder in a mortar, or grind in an electric spice/coffee grinder.
To make the dressing, seed and finely chop the chilli (or chillies if you are using more than one). Whisk the oil with the pomegranate syrup, tomato purée, lemon juice and zest, spices and chopped chilli. The dressing will keep, covered, for 3–4 days in the fridge, so you can prepare it in advance.
Mix the drained bulgar with the cauliflower, radishes, parsley, nuts and the dressing. Spoon into a serving bowl, and place on the table. Serve it as a starter, or even a vegetarian main course on a summer’s day, with good bread.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegetarian Recipes
View all
Jamie Oliver’s Matcha and Kefir Smoothie
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
More Bulgur Recipes
View all
Bulgur Wheat with Roasted Red Peppers, Tomatoes, Feta and Pine Nuts
by Rukmini Iyer from The Roasting Tin
Rainbow Tabbouleh with Avocado, Radishes and Pomegranate
by Rukmini Iyer from The Green Roasting Tin
More Middle Eastern Recipes
View all
Bubala’s Baba Ganoush
by Marc Summers from Bubala
Samin Nosrat’s Joojeh Kabob Roast Chicken
by Samin Nosrat from Good Things
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
