Indian-style bulgur

This is my favourite way of cooking bulgur. And you only need one pan!

Positive: Sweet and savoury, vegetarian, quick and easy.

Negative: Didn’t I say it’s my favourite way of cooking bulgur?


  • 120 g bulgur
  • 1 onion
  • a handful raisins

In your pantry:

  • 2 teaspoons of curry powder


Cut onion into thin slices and sautรฉ with some olive oil in a wok (or a big pan). Add raisins, curry and a bit of salt. Add a dash of water and allow the flavours to combine for a few minutes on medium heat.

Next, take two glasses. Fill one with bulgur and the other one with water to obtain the same volume water/bulgur. Pour the water in the wok with a teaspoon of broth and as soon as it starts boiling add bulgur. Cook on small heat for 7 minutes.

Turn off heat and cover for 5 minutes to allow the bulgur to absorb all the water.

My advice: I have been making this recipe a few times now. Once I added peanuts, and another time walnuts (fantastic). I’ve been thinking to add pieces of chicken as well…


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