Curried Bulgur with Carrots and Raisins

It's winter finally in Dubai. It's so cold that one wants to wear long pants and long-sleeve shirts and sometimes even socks. This is as bad as it gets. Most Europeans and North Americans will laugh about this. But I am telling you: after almost 7 years in Dubai, one of the hottest places in the world, one becomes a sissy when temperatures drop to 20C/68F or below and a cold wind blows.

We usually spend winter in Dubai, as it is actually pleasant. I hear my my mom in Germany complain about the weather all year round (this is a very German disease: weather is always an issue, no matter how hot, cold, wet, dry or just right it is).  I haven't seen snow in years. And I do not possess proper winter clothing anymore. I don't long to be back to dark, cold and wet German winter days.
However, I appreciate winter meals: warming soups, spicy dishes and of course the sweet stuff that always goes down well when it's cold.

This bulgur dish is one of those: it's spicy, it's sweet, it's comforting. It's something that you have in a bowl on the sofa with a blanket over you legs. I found it in Mark Bittmann's How To Cook Everything.  I made it last winter for the first time, and rediscovered the recipe this winter while paging through the book again. It is simply something that will always appeal to you on colder days. Bon Appetit!
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CURRIED BULGUR WITH CARROTS AND RAISINS
adapted from Mark Bittmann's How To Cook Everything

(Print Recipe)

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 cup coarse grind bulgur
2 large carrots, grated
1 3/4 cups vegetable stock or water
1/4 cup blanched slivered almonds
1/4 cup raisins
salt and pepper to taste

Serves 4
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Heat oil over medium heat in a medium sized pot (that can be covered later). Add chopped onion and cook, stirring regularly, until it is soft, about 5 minutes.
Add curry powder and cook for another minute. Stir in bulgur until it is well coated with the oil. Add grated carrots and stir. Pour over with water/vegetable stock and stir in raisins  and almonds. Cover and cook on very low heat  for about 10 minutes. Take off the heat and let sit for another 15 minutes.  Season with salt and pepper to taste. Serve immediately.

How To Cook Everything: Simple Recipes for Great Food

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