Lamb Loin and Pilaf that didn't make it

We invited Tim over for dinner. We saw on the McCall’s Meatand Fish Facebook page (which you should “Like” if you haven’t) a Stuffed Lamb Loin. We purchased two of them. All we had to do was brown and roast in the oven. The lamb was delicious. With the lamb we served a new recipe for us: Itmar’s bulgar pilaf from Plenty by Ottolenghi. I usually like all of Ottolenghi’s recipes but this one did not fit my flavor profile. We won’t make it again, but you might like it.

We started with a salad of Nectarines and Burrata Cheese.

Tim had brought Cookies for dessert.

Itmar’s bulgar pilaf

Plenty

Ottolenghi

Full of little surprises - whole pink peppercorns, currants, coriander seeds - this is one of the most comforting dishes I've come across. You can serve it with with some Greek yogurt on the side. A million thank-yous to Itamar Srulovich.

Serves 4-6

about 6 tbsp olive oil

4            small white onions, thinly sliced

3            red bell peppers, cut into thin strips

2-1/2 tbsp tomato paste

1            tbsp sugar

2            tsp pink peppercorns

2            tbsp coriander seeds

2/3            cup currants

1            cup medium bulgur wheat

1-3/4 cups water

salt and black pepper

handful of chopped chives

Heat up the olive oil in a large pot and saute the onions and peppers together over medium-high heat for 12 to 15 minutes, or until they soften up completely.

Next, add the tomato paste, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulgur, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a tight-fitting lid, remove from the heat and leave to sit for at least 20 minutes.

Finally, fluff up the bulgur with a fork and stir in the chives. If the pilaf seems dry, add a little more olive oil. Taste and adjust the seasoning; it's likely to need more salt and pepper. Serve warm.