jewelled bulgur with raisins and savoy cabbage

jewelled bulgur with raisins and savoy cabbage

Over time, this has become one of our favourite side dishes. The bulgur sits lighter in the stomach than rice. Plus it has a deliciously nutty flavour that we can't get enough of. Of course, as with all good dishes, we added saffron. 

This goes well with all manner of meat dishes and stews but is equally delicious with some simple roast vegetables and a green salad. xx



200 g coarse bulgur wheat
1 persian lime, crushed into 2 cm pieces
¼ savoy cabbage, core removed and finely shredded
1 onion, finely chopped
2 garlic cloves, minced
1 small handful mixed raisins (we use green raisins, washed and soaked for 15 minutes in some warm water)
20 g parsley leaves, roughly chopped
1 lemon (zest and juice) 
1 tbsp saffron essence essence (see cooks note)
olive oil


1. Place a medium-sized saucepan on a moderate heat. Add the bulgur wheat along with the lime pieces, salt and 1 tbsp of olive oil, fry briefly. Deglaze with 600ml of water. Bring to a boil, then turn down the heat and simmer for  around 10 minutes.

2. In the meantime, make the bulgur filling: in a large frying pan, heat 1 tbsp of oil and brown the onions slightly. Turn the heat to high. Add the savoy cabbage and garlic and sauté until wilted. Season well with salt and pepper and stir the drained raisins through the cabbage.

3. Drain the bulgur and mix in the savoy cabbage and the saffron essence. Return the frying pan to a high heat and fry the mixture briefly. Check the seasoning, add a generous glug of extra virgin olive oil, and the lemon juice and zest. Voilà!

cooks note: to make saffron essence use a mortar and pestle to grind the saffron into a super fine powder (adding a pinch of salt to the mortar will help this along), pour over 2 tbsp of just boiled water and cool.