April 2025

Bulgar pilaf with mint and caramelised fennel

Name: Bulgar pilaf with mint and caramelised fennel
Ingredients: I large onion, finely sliced; 1 fennel bulb, finely sliced, any fronds reserved; Large knob of butter; 1tbsp extra-virgin olive oil; 300g bulgur wheat; 1 unwaxed lemon, finely grated zest and juice; 1 x 400g tin of chickpeas, drained and rinsed; 60g rocket, finely chopped; Large handful of mint leaves, chopped; Large handful of parsley leaves, chopped

As part of a collection of Easter recipes inspired by Orthodox traditions, food writer Eleanor Ford presents an Eastern Mediterranean recipe for a herby pilaf, a perfect accompaniment to her recipe for lamb with dates, roasted onions and cinnamon

By Eleanor Ford

17 April 2025

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Helen Cathcart

Caramelised fennel is a wonderful thing, and it is served here tangled with onion on top of a herby pilaf. The freshness is a good foil for roast lamb. If you have any left over, toss it with feta for a post-Easter-excess lunch.

Recipe notes