Description
A flavorful spiced bulgur pilaf cooked with cumin, harissa, and dried apricots, topped with tender white fish fillets and fresh baby spinach. This one-pot dish combines aromatic vegetables and spices with nutritious bulgur and flaky fish for a comforting and wholesome meal.
Ingredients
Scale
Vegetables & Spices
- 1 tbsp olive oil
- 2 onions, finely sliced
- 3 carrots, grated
- 2 tsp cumin seeds
- 2 tbsp harissa
- 6 dried apricots, chopped
- 200g baby spinach
Grains & Stock
- 200g bulghar wheat
- 700ml weak chicken stock (made using 1 stock cube)
Fish
- 4 firm white fish fillets (such as cod or haddock)
- 4 thin lemon slices
Instructions
- Prepare the base: Heat 1 tablespoon of olive oil in a lidded, flameproof casserole dish over medium heat. Add the finely sliced onions and cook for about 10 minutes until they are soft and golden brown, stirring occasionally to prevent sticking.
- Add carrots and cumin: Stir in the grated carrots and 2 teaspoons of cumin seeds. Cook for an additional 2 minutes to release the aroma of the cumin and soften the carrots slightly.
- Incorporate harissa and bulgur: Mix in 2 tablespoons of harissa, 200 grams of bulgur wheat, and 6 chopped dried apricots. Stir well to coat the ingredients with the spices and combine flavors.
- Add stock and simmer: Pour in 700 ml of weak chicken stock made from one stock cube, then bring the mixture to a boil. Once boiling, cover the casserole with a lid, reduce the heat to low, and simmer gently for 7 minutes to start cooking the bulgur.
- Wilt the spinach: Remove the lid and stir in 200 grams of baby spinach, allowing it to wilt into the mixture.
- Add fish and lemon: Arrange the 4 firm white fish fillets on top of the pilaf. Place a thin lemon slice on each fillet and season with salt and pepper to taste.
- Cook the fish: Replace the lid and continue to cook over a low to medium-low heat for 8 minutes, keeping the heat low enough to gently cook the fish without drying out the pilaf.
- Finish cooking: Lower the heat further and cook for a final 7-8 minutes until the fish is cooked through and the bulgur is tender. Check seasoning and add additional pepper if needed.
- Serve: Spoon the pilaf and fish onto plates and serve immediately, enjoying the fragrant, spiced bulgur complemented by the tender fish and sweet apricots.
Notes
- You can substitute chicken stock with vegetable stock to make it pescatarian-friendly.
- Use firm white fish like cod, haddock, or halibut for best results.
- Harissa paste adds a spicy, smoky kick; adjust the amount based on your spice preference.
- Soaking bulgur briefly before cooking can reduce cooking time but is not required.
- For a gluten-free version, substitute bulgur with quinoa or rice, though cooking times will differ.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: bulgur pilaf, spiced pilaf, fish fillets, cumin seeds, harissa, Middle Eastern inspired, one-pot meal, healthy dinner
