Lentil, Rice, and Bulgur Pilaf with Caramelized Onions
A hearty pilaf of lentils, rice, bulgur, and pepper pastes crowned with deeply browned onions and pomegranate.
By Moow Editorial ·
- Cook the lentils until just tender before combining them with the grains so they do not turn mushy.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 6
- Prep time: 20 minutes
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 6.
- Calories: 480 kcal
- Protein: 12 g
- Carbohydrates: 64 g
- Fat: 21 g
- Sodium: 817 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pilaf
Have these measured and ready before you begin.
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely diced
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon (20 ml) biber salçası (red pepper paste)
- 1 tablespoon plus 1 teaspoon (20 ml) tomato paste
- 2 garlic cloves, crushed or finely chopped
- 1/2 teaspoon ground black pepper
- about 3/4 cup plus 1 tablespoon (200 ml by volume) coarse bulgur for pilaf
- about 3/4 cup plus 1 tablespoon (200 ml by volume) rice
- about 3 U.S. cups (700 ml) hot water
- about 3/4 cup plus 1 tablespoon (200 ml by volume) cooked green lentils
To Serve
- 2 tablespoons olive oil
- 2 onions, sliced into medium-thick half-moons
- 1 teaspoon salt
- 5 sprigs parsley, finely chopped
- 3 tablespoons pomegranate arils
Directions
1. Dice the pilaf onion, slice the serving onions, and soak the rice in hot water for 15 minutes before rinsing and draining.
2. Sauté the diced onion with the pilaf olive oil, butter, and salt until soft.
3. Add the pepper paste, tomato paste, garlic, and black pepper and cook until fragrant.
4. Stir in the bulgur and rice for 3-4 minutes, then add the hot water and cooked lentils.
5. Cover and cook over the lowest heat until the liquid is absorbed.
6. Meanwhile, slowly sauté the sliced onions in the serving olive oil and salt until deeply browned.
7. Rest the pilaf covered for 10 minutes, then top with the browned onions, parsley, and pomegranate.
Sources
Contains milk and wheat. Bulgur contains gluten; cool large batches quickly and refrigerate cooked rice within 2 hours.