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Jewelled Bulgur With Feta, Sumac Fried Egg

Jewelled Bulgur With Feta, Sumac Fried Egg

Rating
4.5rating out of 5

(733 reviews from our customers)

Prep Time

20 min

Cuisine

Middle Eastern

A feast of fabulous Middle Eastern flavours. You'll make a simple 'jewelled' bulgur pilaf with cranberries, tangled red onion, smoky sweet ras el hanout, fresh mint and parsley. Serve with a perfectly gooey fried egg and scatter over crumbly feta, pistachios and sumac to serve. It's lip sumac-ingly good!

Prep Time

20 min

Cuisine

Middle Eastern

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
dried-cranberries
30g dried cranberries
Egg
2 British free-range eggs †
garlic-clove
1 garlic clove
fresh-mint
10g mint
fresh-parsley
10g parsley
Pistachio-nuts
1 bag of pistachio nuts †
Sumac
1 tsp ground sumac
Ras-el-hanout
1 tbsp ras el hanout
bulgur-wheat
130g bulgur wheat †
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 bag of dried cranberries (30g)
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 10g mint
  • 10g parsley
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 1 tsp ground sumac
  • 1 tbsp ras el hanout
  • 130g bulgur wheat<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1070 kJ
256 kcal
2230 kJ
534 kcal
Fat
of which saturates
9.5 g
4.2 g
19.9 g
8.7 g
Carbohydrate
of which sugars
34.3 g
7.8 g
71.6 g
16.2 g
Fibre 7.9 g 16.4 g
Protein 10.2 g 21.3 g
Salt 0.79 g 1.64 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
2 British free-range eggs
egg
1 garlic clove
garlic
10g mint
mint(100%)
10g parsley
flat parley (100%)
1 bag of pistachio nuts (25g)
pistachio nut (100%)
1 tsp ground sumac
ground sumac
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
130g bulgur wheat
bulgur (wheat gluten)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (egg, nut, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Jewelled Persian Eggs With Feta

Boil a kettle 

Peel and slice the red onion[s] 

Peel and finely chop (or grate) the garlic

Chop the dried cranberries finely

2 Jewelled Persian Eggs With Feta

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] olive oil over a medium heat

Once hot, add the sliced onion, chopped garlic, chopped cranberries and ras el hanout with a big pinch of salt and cook for 4 min until the onion has started to soften

Tip: add more oil if the onions get too dry

3 Jewelled Persian Eggs With Feta

Meanwhile, heat a separate pan (preferably non-stick) with a matching lid over a medium heat 

Add the pistachio nuts and cook for 2 min or until they have slightly darkened in colour 

Once done, transfer to a chopping board and set aside to cool

Reserve the pan for later

4 Jewelled Persian Eggs With Feta

Add the bulgur wheat and 250ml [500ml] boiled water to the onions and cover with a lid 

Reduce the heat to low and cook for 10-12 min or until almost all of the water is absorbed

Once done, remove the pan from the heat, cover and set aside

5 Jewelled Persian Eggs With Feta

Meanwhile, strip the mint leaves from their stalks and chop finely 

Chop the parsley finely, including the stalks 

 

 

 

6 Jewelled Persian Eggs With Feta

Crack the eggs into a bowl (one at a time)

Tip: shake your eggs gently before you crack them, this ensures the yolk is centred!

Return the reserved pan to a medium-low heat with 1/2 tbsp [1 tbsp] olive oil and a knob of butter (optional)

7 Jewelled Persian Eggs With Feta

Once the pan is hot, add the eggs in one go

Cover with a lid, and cook for 4 min or until done to your liking

Meanwhile, chop the cooled pistachios coarsely and fluff the bulgur

Remove the cooked eggs from the heat and season with salt and pepper

8

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Stir the parsley, mint, half of the pistachios and half of the feta through the bulgur, then season with a pinch of salt and plenty of pepper

Plate the bulgur, top with the eggs and crumble over the remaining feta

Scatter with the sumac and remaining pistachios and enjoy!

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