Zeroing In On the Last Days of Local Zucchini
Have a few zucchini still languishing in your fridge or lingering in your backyard garden?
Then, the time is now to enjoy “Zucchini, Pea, and Bulgur Pilaf.”
Because it makes use of frozen peas, and can be served at room temperature or chilled, it’s versatile enough to make most any time.
The recipe is from “Sabzi” (W.W. Norton), of which I received a review copy.
This collection of vegetarian recipes is by Yasmin Khan, a British food and travel writer, and human rights activist.
Sabzi is the Persian word for “herbs” or “leafy greens,” and this book is full of ways to showcase them in everything from “Spinach and Kale Soup with Crispy Chickpeas” and “Tempeh and Broccoli Salad with Spicy Peanut Dressing” to “Smoky Black Bean Soup” and “Dark Chocolate and Dried Lime Tart.”
For this pilaf, cut zucchini into thick moon-shape slices to roast in the oven just until al dente.
Meantime, bring bulgur and water to a boil in a pot on the stovetop. When the grains are soft after about 15 minutes, add in frozen peas to cook for just 2 minutes.
Khan has you then drain the bulgur and peas in a sieve, then rinse under cold water to stop the cooking process. I often find that leaves the bulgur a little too water-logged no matter how long you leave it draining in a sieve. I prefer to drain the bulgur and peas well, then spread them out in a thin layer on a large baking sheet. Because they’re not all clumped together, they will cool down quickly. And since you’re not rinsing them, and because most of the water they were cooked in has evaporated already, the bulgur doesn’t end up too wet. I included both methods in the recipe below so that you can choose which you prefer.
For the dressing, whisk together olive oil, lemon juice, crushed garlic, allspice, and sumac that lends a punch of tartness.
Place the bulgur and peas in a large bowl, and toss with the dressing along with lemon zest, chopped mint leaves, and chopped parsley. Gently stir in the zucchini, along with toasted almond slices, and serve.
The slightly chewy and nutty tasting bulgur is a perfect canvas for the citrusy dressing and the tender zucchini that have turned sweet and buttery tasting from roasting.
Khan sometimes finishes the pilaf with crumbled feta to add richness and make the dish more substantial.
Pumpkins may be popping up all over now. But if you still have zucchini around, this is a surefire taste to recapture summer if for a moment.
Zucchini, Pea, and Bulgur Pilaf
(Serves 4)
Dressing:
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1/2 garlic clove, crushed
1 1/2 teaspoons sumac
1/2 teaspoon ground allspice
Salt and freshly ground pepper
For rest of pilaf:
3 medium zucchinis (1 pound 7 ounces), halved lengthwise and cut crosswise into large half-moon pieces
Vegetable oil
3/4 cup bulgur wheat
1/2 cup frozen peas
1/4 cup sliced almonds
Grated zest of 1 lemon
2 large handfuls mint leaves, roughly chopped
2 large handfuls parsley, roughly chopped
Salt
Preheat the oven to 400°F/200°C.
To make the dressing, whisk together the olive oil, lemon juice, garlic, sumac, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.
On a large baking sheet, toss the zucchini pieces with 2 tablespoons vegetable oil and 1/2 teaspoon salt. Roast for 12 to 15 minutes, until they are soft but still have some bite. Set aside to cool to room temperature.
Meanwhile, put the bulgur in a saucepan and top it with enough just-boiled water to cover the grains by 1 inch. Cook over medium heat for about 15 minutes, until soft. When the grains are ready, add the frozen peas and cook for another 2 minutes. Drain, rinse under cold running water and leave in a fine-mesh sieve int he sink for the excess water to drain. Alternatively: Drain grains and peas, then spread out on a large baking sheet in a single layer to cool.
Toast the almonds in a dry frying pan over medium heat for a few minutes until golden brown, then remove from the heat.
Transfer the bulgur and peas to a large bowl. Add the dressing, lemon zest, and herbs and toss well. Foeld in half of the almonds and zucchini, taste to adjust the seasoning, then top with remaining almonds.
Adapted from “Sabzi” by Yasmin Khan
More Zucchini Recipes to Savor: Cheesy Zucchini and Olive Bread
And: Chicken (or Turkey) Zucchini Meatballs
And: Ultracreamy Spaghetti with Zucchini
And: Spaghetti con Zucchine alla Nerano by Stanley Tucci
