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Milk Street Recipe
Instant Pot

Bulgur Pilaf with Chickpeas and Herbs

FAST: 40 minutes
Slow: 6 to 6½ hours

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Bulgur Pilaf with Chickpeas and Herbs

This simple but hearty pilaf combines fast-cooking bulgur and canned chickpeas, so it comes together easily and quickly. A generous measure of butter adds richness to the pilaf. For flavoring, we reached for garam masala, an Indian spice blend, as it offers the complexity of a handful of spices in a single jar. This dish makes a satisfying vegetarian main or great accompaniment for just about any roasted or grilled meat or seafood. It can be served warm or at room temperature.

4

Servings

Tip

Don't use fine bulgur, which typically is the variety of bulgur used in boxed tabbouleh mixes; it will cook too quickly and wind up mushy. Don't forget to rinse the bulgur to remove excess starch, but make sure to drain it well so extra water doesn't go into the pot. Don't forget to quick-release the pressure when pressure cooking is done. If left to stand, moisture and heat trapped in the pot will make the bulgur soft and gummy.

FAST: 40 minutes
Slow: 6 to 6½ hours

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