Bulgur Pilaf with Lentils, Dates and Yogurt-Mint Sauce

A hearty bulgur pilaw with brown lentils, sweet dates and warm cumin, served with a cool yogurt-mint sauce. With sumac and toasted almonds, the dish becomes an aromatic main course that also goes well as a side to grilled vegetables.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g coarse bulgur
• 150 g brown lentils
• 1 pc onion
• 2 pc garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp cinnamon
• 800 ml water
• 8 pc Medjool dates, pitted
• 50 g sliced almonds
• 1 tsp sumac
• 1 bunch parsley
• 1 pc lemon, juice and zest
• 250 g yogurt (3.5%)
• 1 bunch mint
• salt
• pepper

Method

1. Rinse the lentils in a sieve. Finely dice the onion and garlic.
2. Toast the sliced almonds in a dry pan until golden brown, then remove and set aside.
3. Heat 2 tbsp olive oil in a large pot, sweat the onion over medium heat until translucent, then briefly toast the garlic, cumin and cinnamon.
4. Add the lentils and water, season with salt and simmer covered for about 15 minutes until nearly tender.
5. Fold in the bulgur and sliced dates, remove the pot from the heat and let it steam covered for 10 minutes. Then fluff with a fork.
6. Stir the yogurt with lemon zest, a little lemon juice, chopped mint, salt and pepper. Serve the pilaw topped with parsley, almonds, sumac and 1 tbsp olive oil, with the yogurt sauce on the side.