Dive into a culinary adventure with our Pomegranate Pistachio Koftas with Bulgur, a vibrant dish that bursts with flavor and color! This Middle Eastern delight combines the nutty crunch of pistachios, the sweet-tart pop of pomegranate seeds, and the wholesome goodness of bulgur, creating a dish that's not just a feast for the taste buds but also for the eyes. Perfect for impressing guests or enjoying a cozy night in, these koftas are sure to become a favorite in your kitchen. Ready to elevate your cooking game? Let’s get started on this mouthwatering recipe that promises to be as delightful to make as it is to eat!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulgur
- 1/2 cup pomegranate seeds
- 1/2 cup pistachios, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing the bulgur. In a medium bowl, combine 1 cup of bulgur with
- 5 cups of boiling water. Cover the bowl with a lid or plastic wrap and let it sit for about 15 minutes, or until the bulgur has absorbed the water and is tender. Fluff with a fork once done.
- While the bulgur is soaking, prepare the other ingredients. Finely chop 1 onion and mince 2 cloves of garlic. Set aside.
- In a large mixing bowl, combine the soaked bulgur, chopped onion, minced garlic, 1/2 cup of chopped pistachios, and 1/2 cup of pomegranate seeds. Add 1 teaspoon of cumin, and season with salt and pepper to taste. Mix everything together until well combined.
- Once the mixture is well combined, form it into small kofta-shaped patties or balls, about the size of a golf ball. You should be able to make around 12-16 koftas depending on the size.
- Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan to ensure even frying.
- Once the oil is hot, carefully place the koftas in the skillet, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches depending on the size of your skillet.
- Once cooked, remove the koftas from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- To serve, arrange the pomegranate pistachio koftas on a platter. They can be enjoyed warm or at room temperature. Consider serving them with a side of yogurt or tahini sauce, and garnish with additional pomegranate seeds and chopped pistachios for a beautiful presentation.
- Enjoy your homemade Pomegranate Pistachio Koftas with Bulgur!
Tips
- Soak the Bulgur Properly: Ensure that the bulgur is soaked in boiling water for the full 15 minutes to achieve the right texture. This step is crucial for making the koftas tender and easy to shape.
- Chop Ingredients Finely: The finer you chop the onion and garlic, the better they will integrate into the mixture, enhancing the overall flavor of the koftas.
- Adjust the Spice Level: Feel free to tweak the amount of cumin or add your favorite spices to customize the flavor profile to your liking.
- Fry in Batches: To achieve that perfect golden brown crust, avoid overcrowding the pan while frying. Frying in batches allows for even cooking and prevents steaming.
- Serve with Dips: These koftas pair beautifully with a side of yogurt or tahini sauce. Adding extra pomegranate seeds and chopped pistachios on top not only enhances the taste but also makes for an eye-catching presentation.
- Enjoy Warm or Room Temperature: While these koftas are delicious when served warm, they also taste great at room temperature, making them a versatile option for any occasion.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
