Dinner

Spiced Bulgur Pilaf with Fish Recipe

ByBen Miller January 17, 2026January 17, 2026

Introduction

This spiced bulgur pilaf with fish is a fragrant, wholesome meal that combines tender white fish with a flavorful grain base. The warmth of cumin and harissa pairs beautifully with sweet apricots and fresh spinach, making it an easy yet impressive dinner.

The dish shows one white plate with detailed patterns, placed on a white marbled surface. It has two main layers: the bottom layer is a mix of cooked orange shredded vegetables, grains, and green leafy bits that look soft and mixed together. On top is a thick piece of white fish fillet, smooth and slightly grilled, with a round slice of lemon resting on it, sprinkled with black pepper. To the side, there is a small white bowl with cracked black pepper and a fork and knife set near the plate. The lighting is soft and natural, making the colors bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 onions, finely sliced
3 carrots, grated
2 tsp cumin seeds
2 tbsp harissa
200g bulgur wheat
6 dried apricots, chopped
700ml weak chicken stock (made with 1 stock cube)
200g baby spinach
4 firm white fish fillets
4 thin lemon slices

Instructions

Step 1: Heat the olive oil in a lidded, flameproof casserole dish over medium heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until they are soft and golden.
Step 2: Add the grated carrots and cumin seeds to the onions, cooking for another 2 minutes to release their aroma.
Step 3: Stir in the harissa, bulgur wheat, and chopped apricots. Pour over the chicken stock and bring the mixture to a boil.
Step 4: Cover the dish with the lid and reduce the heat to a simmer. Cook for 7 minutes, allowing the bulgur to soften.
Step 5: Add the baby spinach and stir gently until it wilts.
Step 6: Arrange the fish fillets on top of the pilaf. Place a lemon slice on each fillet and season with salt and pepper.
Step 7: Replace the lid and cook over low heat for 8 minutes.
Step 8: Turn the heat very low and cook for an additional 7–8 minutes, until the fish is cooked through and the bulgur is tender.
Step 9: Taste and adjust seasoning with pepper before serving.

Tips & Variations

For a vegetarian option, substitute vegetable stock for chicken stock and omit the fish, adding extra spinach or chickpeas instead.
You can swap harissa for smoked paprika and chili powder if you prefer a milder spice.
Serve with a side of yogurt or a fresh cucumber salad to balance the spices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat, adding a splash of water if needed to keep the pilaf moist. It is best eaten fresh for optimal texture.