Friday, 29 May 2015
Bulgur & Spinach Pilaf
It's Potluck week again at I Heart Cooking Clubs, and it just so happens that last night I cooked a Diana Henry recipe, so I can join in. It's a bulgur and spinach pilaf, (from her first book, Crazy Water Pickled Lemons) layered up with lovely garlicky labneh, sweet and spicy roast tomatoes and cinnamon-scented frizzled onions. Which you must admit sounds like the most appetising thing in the world.
I confess, I took a few liberties. For one thing, I told Paul I was doing an Ottolenghi. Using Tim Hayward's phrase, we love to Ottoleng. It has become shorthand in our house for very pretty dishes that look beautiful piled up on platters and have lovely contrasting colours, flavours and textural elements. All of which this pilaf fulfils abundantly. But as we were having this conversation via facebook message it was just easier to use the shorthand rather than explain properly.
I committed a few more substantial crimes against the dish too. I was trying to use up a few things before today's grocery delivery, so I used frozen spinach, thawed and drained, instead of fresh. I used crumbled feta instead of making my own labneh. I used halved cherry tomatoes instead of plum. I used frozen chopped mint. So, despite the several processes involved in making it, it ended up coming together as a very useful little meal of pantry and freezer staples. It'd be lovely as a main meat-free dish, but the weather was nice last night so we sat outside drinking red wine while a boned shoulder of lamb, marinated in garlic, oregano and lemon, grilled over charcoal. Very Ottolenghi. Very Diana. Very delicious.