Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Caramelized Onion Bulgur with Greens and Pomegranate Molasses
Inspired by a dish we had in Galilee, this recipe combines hearty bulgur with silky greens and bittersweet caramelized onions. Instead of slowly caramelizing the onions to a jammy consistency, we cook them over higher heat so they retain some crispy texture. We season the dish with baharat and allspice, cooking them briefly in oil to bloom the flavors. Baharat is a Middle Eastern blend of black pepper, cardamom and other warm spices, though you can substitute cumin plus cinnamon instead. Coarse bulgur, rather than fine, is toasted in the spices to enhance the grains’ nutty taste and infuse them with the seasonings. Pomegranate molasses brings a sweet, tart pop to the finished dish.
4
Servings
1 hour
30 minutes active
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
2
medium yellow onions, halved and thinly sliced
Directions
-
01In a 12-inch skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the onions and cook, stirring occasionally at the start then more frequently once beginning to brown, until deeply caramelized and crisped, 10 to 15 minutes; reduce the heat if the onions brown too quickly. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
