Posted in: Recipes
Retro Recipe Revival: Spiced Bulghar Pilaf with FishIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival continues our light and summery seafood theme as we bring you the lip-smackingly delicious Spiced Bulghar with Fish.
Recommended applianceTower 5.5 Litre Aluminium Pressure Cooker Total time to table: 45 minutes Total Cost Per Serving: £2.43 Contains Nuts? No Suitable for Vegetarians? No Serves: 4
- x 4 firm white fish fillets
- x 4 thin lemon slices
- 200g bulghar wheat
- 700ml weak chicken stock
- 200g baby spinach
- x 6 dried apricots (chopped)
- x 2 onions (finely sliced)
- x 3 carrots (grated)
- x 1 tbsp olive oil
- x 2 tsp cumin seeds
- x 2 tbsp harissa
- On a chopping board, slice the onions and chop the apricots (we recommend using the 8-inch Chef’s knife included in the Tower 19 Piece Knife Block Set).
- Next, grate the carrots. If you want to save time, use the Tower Salad Master to finely grate the carrots with ease!
- Gently heat the oil in the pressure cooker over a medium heat then tip in the onions and cook for 10 mins until soft and golden.
- Add the carrots and cumin, and cook for a further 2 minutes before stirring through the harissa, bulghar and apricots. Make sure you use a heat-proof utensil such as the slotted spoon from the Tower Cerasafe Utensil Set & Carousel to do this.
- Pour over the stock then close the lid and bring up to full pressure and cook for around 3 minutes.
- Add the spinach and stir through until just wilted. Arrange the fillets on top, drop a slice of lemon on each and season well.
- Replace the lid and cook for around 8-10 mins, keeping over a low heat to prevent the bulghar wheat catching on the bottom of the pan. Cook until the fish is cooked through and the wheat is tender.
- Release the pressure using the natural release method and remove the lot to a plate.
- Heap equal amounts of the bulghar mixture on to each serving plate, place a fillet on top of each, season with ground black pepper and dig in! A nice chenin blanc goes particularly well with this dish.