Ingredients
- Coarse bulgur, washed and soaked in two cups of pine water for 15 minutes1 cup
Chicken broth3 cups- Small onion, chopped1 piece
Olive oil3 tablespoons
Coriander Paste1 tablespoon- Fava beans, frozen2 cups
Salt0.5 teaspoon
Pepper0.5 teaspoon
Mixed Spices0.5 teaspoon
Ground Cinnamon0.5 teaspoon
Ground coriander0.5 teaspoon
Paprika0.5 teaspoon- Tomatoes6 pieces
Yogurt1 cup
Steps
- 1
Remove the pulp from the tomatoes and blend the contents in a blender, removing the seeds.
5 minRequired Tools:
Blender - 2
Cook the broth on low heat in a small pot and add the tomato puree.
5 minRequired Tools:🍳Small pot - 3
Heat the oil in a pot and sauté the onion for a few minutes until golden. Add the drained bulgur and stir in the pot until all the grains are coated with oil and slightly toasted. Add the spices and stir the mixture. Add the fava beans and stir the mixture for one minute.
5 minRequired Tools:
Pot - 4
Add 2 cups of hot broth all at once and stir the mixture in the pot immediately, then cover the pot and let the grains cook and absorb the broth for 20 minutes. At this stage, add the coriander paste and stir slightly.
20 min - 5
Stuff the tomatoes with the bulgur mixture and close them with their tops. Place in an oven-safe serving dish and pour the remaining broth at the bottom of the dish. Cover the dish and bake the tomatoes in a preheated moderate oven for 30 minutes.
30 minRequired Tools:🍳Baking dish - 6
Serve hot with some cold yogurt to pour on top.
5 min
Nutrition Facts
Chicken brothper 100gOlive oilper 100gCoriander Pasteper 100gSaltper 100gPepperper 100gMixed Spicesper 100gGround Cinnamonper 100gGround corianderper 100gPaprikaper 100gYogurtper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.