Simmered Bulgur Pilaf with Asparagus and Toasted Almonds

This quick pilaf showcases the dialogue between earthy, fine bulgur and fresh, green asparagus. By simmering the grain in a broth scented with cumin and turmeric, we create a flavorful base that gently cooks the asparagus, preserving its delicate, crisp texture. It's a simple, composed dish that celebrates the ingredients through a technique-focused lens, perfect for a light first course.

Prep time: 10 minutes Cook time: 15 minutes Servings: 4 small plates

• Fine bulgur
• Slender asparagus spears
• Vegetable broth or water
• Garlic
• Olive oil
• Ground cumin
• Ground turmeric
• Slivered almonds
• Fresh dill
• Salt
• Freshly ground black pepper
• Unseasoned rice vinegar

1. Snap the woody ends from the asparagus and slice the spears into one-inch pieces on a sharp diagonal.
2. Mince the garlic cloves and finely chop the fresh dill.
3. In a small saucepan, toast the slivered almonds over medium-low heat until just golden and fragrant, then immediately remove them to a small bowl.
4. Return the saucepan to medium heat and add the olive oil.
5. Sauté the minced garlic for 30 seconds until fragrant but not browned.
6. Stir in the ground cumin and turmeric, toasting for another 30 seconds to bloom the spices.
7. Add the fine bulgur to the pan and stir for one minute to coat each grain with the spiced oil.
8. Pour in the vegetable broth, season with salt, and bring the mixture to a brisk simmer.
9. Reduce the heat to its lowest setting, cover the pan tightly, and cook for 10 minutes.
10. Scatter the sliced asparagus evenly over the surface of the bulgur, replace the cover, and continue to simmer for 3-4 minutes.
11. Remove the pan from the heat and let it stand, covered and undisturbed, for 5 minutes.
12. Uncover the pilaf, add the chopped dill and a splash of rice vinegar, and gently fluff with a fork to combine.
13. Divide the pilaf among four small plates and garnish with the toasted almonds before serving immediately.

This recipe is designed for fine-grade bulgur, which cooks quickly by absorbing the simmering liquid. Using a coarser grade will require more liquid and a longer cooking time, so adjust accordingly, but be aware it may overcook the asparagus. The goal is to steam the asparagus over the grain in the final moments of cooking, ensuring it remains bright green and tender-crisp.

The choice of unseasoned rice vinegar provides a clean, sharp acidity that brightens the earthy notes of cumin without the specific citrus flavor of lemon. It offers a crisp, modern counterpoint that lifts the entire dish. If unavailable, a high-quality white wine vinegar would be the next best substitution. This pilaf is excellent on its own as a starter or alongside a simple cucumber and yogurt salad.