It’s hard to leave Arabia Felix, once you managed to get there. Aromas of exotic spices, deep, saturated colors gleaming in the southern sun, flavors sharpened in anticipation of the unknown.
How can anybody leave this and go back to cold, foggy November mondays?
So I tried to recreate this feelings, this fairy tales on my plate.
Bulgur with spinach and pomegranate was created at the spur of the moment. I had all the ingredients and the dinner was ready also – the perfect time to try something that (possibly) could be completely inedible.
I can’t say that there was no errors. I would like to say that I am so perfect cook, that I can create miracle at the first try, but no… there were tragic mistakes. 🙂 I forgot that pomegranate molasses is sour-sweet, I added balsamic vinegar and … I had to save agave syrup sauce. It literally, twisted my tongue in perfect spiral.
You should serve bulgur warm, when cooled, it is losing flavor.
Serve with what?
Alone, as lunch or light evening meal. Can be served as addition to the main course, a replacement for potatoes or pasta.
Enjoy my little trip 🙂
1 cup bulgur
2 cups vegetable broth
1 small pomergranate
2 teaspoons white balsamic vinegar
1 teaspoon mustard
0.5 teaspoon freshly ground white pepper
0.5 teaspoons tamari (or soy sauce or salt)
1 tbsp pomegranate molasses
1 tablespoon peanut oil
1 teaspoon fresh rosemary
- Cut spinach leaves into strips (if you have a baby spinach, it’s enough for 3 – 4 parts cut, larger leaves a bit finer) and put aside for later.
- Peanut oil, balsamic vinegar, mustard, salt, pepper and mix thoroughly.
- Hull pomegranate seeds.
- Molasses, peanut oil and rosemary combine.
- Bulgur rinse thoroughly in cold water. Pour into the pot, pour broth and cook until soft – approx. 10 minutes. The broth should be absorbed, so check periodically if nothing burns.
- Add mustard sauce to the cooked bulguru and mix.
- Add the chopped spinach leaves, stir, cover with a pot lid and leave for a minute or two.
- Add the pomegranate seeds, mix, and a whole teaches at the plates.
Serve with molasses sauce. Enjoy your meal! 🙂