Bulgur with Fava Beans, Cilantro and Garlic (Bulgur ou Ful)

Method14 steps

1. 1

   Step 1: Choose fresh OR frozen fava/broad beans and use a total of 1 lb SHELLED beans. If using fresh beans still in their outer pods, shell them in stages 2–3 and weigh the beans afterward; outer pods are not part of the 1 lb measure. If already shelled or frozen, skip pod-opening stages 2–3.

   Uses 1 lb SHELLED fresh OR frozen fava/broad beans; measure after removing fresh outer pods

2. 2

   Step 2: ONLY for fresh beans still in outer pods: snap an end of each pod and pull along its seam to remove the fibrous string. This opens the outer pod; do not add discarded strings to the pilaf.

   Uses Fresh fava-bean supply requiring outer-pod removal, only if applicable

3. 3

   Step 3: ONLY for fresh outer-pod preparation: open the pods, remove the beans and discard the empty pods. Measure 1 lb SHELLED beans for the recipe; keep any extra beans for another use. Already shelled fresh beans need no pod-opening work.

   Uses Actual fresh fava pods with their strings removed, only if applicable

4. 4

   Step 4: FRESH-BEAN ROUTE ONLY: heat ALL 3 cups initial ready chicken broth in a medium pot over high heat. If using frozen beans, skip stages 4–5 and keep this broth stock unheated for its measured 2-cup draw in stage 10.

   Uses 3 cups ready chicken broth: used for fresh-bean precooking OR 2 cups for frozen-bean pilaf plus up to 1 cup reserve

5. 5

   Step 5: FRESH-BEAN ROUTE ONLY: when the actual broth from stage 4 boils, add the full 1 lb shelled fresh-bean portion from stage 1 or 3. Simmer for about 10–20 minutes, until the beans are readily pierced and tender. Cook the shelled beans, not their empty outer pods. Reserve both the actual cooked beans and their actual cooking broth for stage 6.

   Fresh beans only: precook 10–20 minutes · 15 minUses Actual hot 3-cup initial chicken-broth supply · Complete weighed 1 lb fresh shelled-bean portion, if pods were removed · Complete already shelled 1 lb fresh-bean portion, if pod preparation was skipped

6. 6

   Step 6: Choose ONLY the applicable bean output. For fresh beans, lift out all cooked beans from stage 5 and reserve their actual cooking broth separately; stage 10 uses a measured 2 cups of it, topping up only as needed with additional ready chicken broth if evaporation leaves too little. For frozen beans, skip fresh precooking and keep the entire 1 lb shelled frozen-bean portion from stage 1 ready for stage 10, following its product directions.

   Uses Complete actual cooked fresh-bean and cooking-broth outputs, fresh route only · Complete 1 lb shelled frozen-bean supply, frozen route only

7. 7

   Step 7: Heat ONLY 3 tablespoons of the divided 5-tablespoon vegetable-oil (3 tablespoons) stock in a small saucepan over medium heat. Add all six minced garlic cloves and cook, stirring constantly, until beginning to brown, about 4 minutes. Remove from the heat and immediately stir in the entire chopped coriander bunch. Reserve this whole garlic-coriander oil mixture for stage 13.

   Garlic in 3 tablespoons oil: about 4 minutes · 4 minUses 3 tablespoons vegetable oil for garlic; reserve 2 tablespoons for bulgur · 6 cloves garlic, minced · 1 bunch fresh coriander/cilantro, chopped

8. 8

   Step 8: In a medium pilaf pot over high heat, combine ONLY the remaining 2 tablespoons vegetable oil with all 1 cup DRY coarse bulgur. Keep the prepared garlic-coriander oil mixture for the final stage.

   Uses Remaining 2 tablespoons vegetable oil for bulgur · 1 cup coarse bulgur, measured dry

9. 9

   Step 9: Cook the actual bulgur-and-2-tablespoon-oil mixture from stage 8, stirring constantly, for about 5 minutes, until the grains look translucent.

   Toast coarse bulgur: about 5 minutes · 5 minUses Complete dry coarse-bulgur and 2-tablespoon oil mixture

10. 10

    Step 10: Add the complete selected bean portion from stage 6 to the toasted bulgur from stage 9. Use ONLY 2 cups chicken broth here: for fresh beans, measure 2 cups of the actual reserved bean-cooking broth, topping up with additional ready broth only if needed to reach that dose; for frozen beans, measure 2 cups from the original unused 3-cup stock, leaving its remaining 1 cup in reserve. Add all 2 teaspoons kosher salt and ½ teaspoon black pepper. Do not add both broth routes or another 3 cups.

    Uses Complete toasted coarse-bulgur and oil mixture · Complete selected cooked-fresh OR shelled-frozen bean portion · 2 cups actual reserved fresh-bean broth, only for the fresh route; remaining yield is unspecified · 2 cups initial ready chicken broth ONLY for the frozen-bean route; reserve 1 cup · Additional ready chicken broth as needed if the reserved broth is insufficient or the pilaf dries before becoming tender; amount not specified · 2 teaspoons kosher salt, with optional extra separately to taste · 1/2 tsp black pepper

11. 11

    Step 11: Bring the actual selected bean-bulgur-broth mixture from stage 10 to a boil, lower the heat, cover and simmer for about 20 minutes, until the bulgur and beans are tender and the liquid is absorbed. Follow stage 12 if the grains are still firm or the pot begins to dry.

    Covered bean-bulgur pilaf: about 20 minutes · 20 minUses Complete selected bean bulgur and 2-cup broth pilaf mixture

12. 12

    Step 12: If the actual pilaf starts to dry before the bulgur and beans are tender, add only as much reserved broth as needed: actual leftover bean-cooking broth for the fresh route OR some of the remaining 1-cup initial broth reserve for the frozen route. Use additional ready chicken broth only if those reserves are insufficient. Continue cooking covered over low heat until fully tender; no fixed extra duration or additional total broth dose is specified.

    Uses Complete actual pilaf at its tenderness checkpoint · Remaining actual fresh-bean broth only if that route was selected; amount used unknown · Only as needed from the remaining 1-cup original broth reserve, frozen route only · Additional ready chicken broth as needed if the reserved broth is insufficient or the pilaf dries before becoming tender; amount not specified

13. 13

    Step 13: Once the complete pilaf from stages 11–12 is cooked through, remove it from the heat. Gently mix in ALL the actual prepared garlic-coriander oil mixture from stage 7. Taste and add optional extra kosher salt only if needed. Serve the complete batch immediately as four pilaf portions.

    Uses Complete fully tender cooked bean-bulgur pilaf · Complete prepared garlic-coriander and 3-tablespoon oil mixture · Additional kosher salt to taste at serving, only if needed

14. 14

    Step 14: For leftovers, divide the finished pilaf into shallow covered containers and refrigerate promptly, within 2 hours, at 4°C or colder. Use within 3–4 days, or freeze for longer storage. Reheat the actual leftover portion throughout to 74°C (165°F), adding a little ready chicken broth only if needed to prevent drying.

    Uses Actual leftover portion of the finished pilaf; fraction and weight not specified · Additional ready chicken broth as needed if the reserved broth is insufficient or the pilaf dries before becoming tender; amount not specified