Red Bulgur Yeghints

“Yeghints, or pilaf, is a dish that is made when water is poured over a grain and cooked until all the water has been absorbed. While they are delicious on their own, they are commonly served as sides to complement (or liven up) the main dish. There are many different variations of yeghints, depending on what type of grain is used, the ingredients included, and whether it is meant to be savoury or sweet. Red Bulgur Yeghints is a staple and favourite in most Armenian households, and when you try this hearty and delicious dish that is created from the simplest of ingredients, you’ll quickly understand why.” From the 2021 Shortlisted cookbook, The Vegan Armenian Kitchen Cookbook by Lena Tashjian.

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Red Bulgur Yeghints

Course Main Course

Author By Lena Tashjian, author of The Vegan Armenian Kitchen Cookbook

Ingredients

• 1 cup coarse white bulgur
• 2 cups hot water
• 1 cup chopped tomato from 1 large tomato
• 1 to 2 small peppers spicy or mild, finely chopped
• 1 small onion finely chopped
• 1/4 cup oil
• Coarse sea salt to taste
• Chopped parsley for garnish (optional)

Instructions

• Sauté onion in the oil on medium heat until translucent. Add peppers and cook for another minute. Add the tomato and cook until the tomato is completely cooked and softened. Add the bulgur and stir, allowing it to soak up the liquid from the tomato. Add 2 cups hot water and at
• least 1⁄2 teaspoon salt.
• Lower the heat, cover, and allow to cook until all water is absorbed, about 10 to 15 minutes.
• Once water is absorbed, remove pot from heat, wrap a dish towel or paper towel over the lid, then cover pot with the lid, allowing excess moisture to be absorbed, approximately 5 minutes.
• Fluff with a fork before serving. Top with chopped parsley (optional).

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