In a pan heat 3 tbsp olive oil
1 1/2 cup each of
bulgur or cracked wheat
Mix well and add 6 cups of meat broth or chicken stock.
Add to the pot
2 tsp cumin powder
1 tsp cinnamon powder
2 tsp paprika
2 tsp ras el hanout
1 tsp salt
1 tsp brown sugar
2 tsp freshly crushed garlic
Bring everything to a boil and lower the heat. Allow it to cook through. Once the liquid has evaporated, cover and steam for another 20 minutes.
Overturn all the grains onto flat cook sheets and allow them to cool.
Squeeze fresh lemon all over.
Before serving, assemble it with a cup of each of your three favourite pickled vegetables.
mushrooms, beetroot, and red pepper.
Keep approximately 1/2 cup of liquid from these, like the oil and vinegar.
Also add 2 cups of your favourite piece of cooked meat in squares, like sausage
1 cup pecans or walnuts, broken
Sprinkle all over 1 cup of finely chopped herbs like mint, parsley, corriander, etc.
1 1/2 cups goat cheese, crumbled
1 cup fried onions, crisp
1 cup kalamata olives
1 cup artichoke
The idea is to keep the cooked grains whole and not mashed up. Keep it moist and glistening with olive oil. taste for salt.
The different choices are to give it the perfect taste, texture, and colour.
Add your favourites to make it perfect.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
For more delicious salads and recipes
Niloufer's Kitchen : Moroccan Cuisine http://amzn.to/NKMoroccan