Saffron Bulgur with Fennel and Sausage

Hello and welcome to Djalali Cooks! I did make a couple resolutions this year; one is to make more Mediterranean dishes; the other is to try my hand at homemade pasta. Well, today I have a Mediterranean dish from the cookbook More Mediterranean by America’s Test Kitchen. The recipe features the whole grain bulgur, dressed in a vinaigrette with the floral flavor of saffron and pomegranate molasses for a tangy zip. This dish has a lot of wonderful flavors and textures happening – it’s super flavorful and very satisfying. Let’s get to it!

Bulgur

Bulgur is a whole grain. It’s a healthy alternative to rice thanks to its nutritional benefits. Bulgur has more than twice the amount of fiber than brown rice, with as much as four times the amount of folate! It rates low on the Glycemic Index, meaning it digests more slowly and doesn’t cause a rapid rise in blood sugar. Bulgur is also known for its anti-inflammatory properties. Common to Middle Eastern cuisine, bulgur is found in popular dishes like tabouleh. And in our dish today!

Bring 4 quarts of water to boil. Then add 1.5 cups of medium-grind bulgur. Add 2 teaspoons of kosher salt. Stir and cook until tender, about 5-7 minutes. Drain the cooked bulgur in a fine mesh sieve and set aside.

Fennel and Sausage

Other than our bulgur, we have fennel bulbs and dried apricots. To give this dish some heft and meaty flavor, we have mild Italian Sausage. The original recipe calls for turkey sausage, but I am using pork sausage. Italian sausage seasoning usually features dried fennel as its most forward spice. So it’s a nice combination of flavors, the dried fennel flavor in the sausage and the sweet flavor of our fresh fennel.

Start with browning the sausages. In a 12-inch nonstick pan, heat 1 tablespoon olive oil over medium heat. Add the sausages to the pan and turn them every few minutes until they are a deep golden brown on all sides and the internal temperature reads 145-150 for pork and 160 for turkey. Transfer to a cutting board or sheet tray and cover with foil to rest.

Caramelized Fennel

Leave whatever fat accumulated in the skillet from the sausage and add olive oil (as needed) to total about 2 teaspoons of fat. To the skillet, add the sliced fennel and the apricots. Also add 1/2 cup water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook over medium heat for about 1 minute. Then remove the cover and continue cooking, stirring occasionally until the fennel slices develop some browning. About 5-10 minutes. Then cut the heat and set aside.

Saffron Pomegranate Vinaigrette

While the fennel is cooking, place the saffron in a large bowl and add two teaspoons of water to the saffron. Let the saffron bloom in the water for 5 minutes.

Then, whisk in 2 tablespoons olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, pomegranate molasses and lemon zest. Whisk together to create an emulsified vinaigrette.

So now add the cooked and drained bulgur to the bowl with the saffron pomegranate vinaigrette. Toss the bulgur in the vinaigrette until all the grains are well coated in the vinaigrette.

This is where the America’s Test Kitchen recipe confounded me. The picture of this finished dish in the cookbook shows saffron-colored, golden bulgur. But the pomegranate vinaigrette turns the bulgur pink. I am still not sure how they didn’t end up with pink bulgur. It’s a mystery. Anyway, it’s time to plate this hearty, yet light Mediterranean dish!

Scoop portions of the dressed bulgur into bowls. Top with a serving of the caramelized fennel and apricots. Now, slice the sausages into 1/4-inch slices and nestle the slices into each serving. Sprinkle with fennel fronds and shaved Manchego cheese.

Saffron Bulgur with Fennel and Sausage

Saffron is the quickly recognizable, most forward flavor. The pomegranate molasses gives the dish a fresh, fruity zing. Caramelized fennel slices are tender and gentle in flavor, with some slices still maintaining their crunch. The sausage is a welcome meaty bite and the Manchego cheese adds a nutty creaminess that texturally, brings everything together.

I do hope you give this recipe a try. It’s really delicious, with such complex and harmonious flavors. Saffron Bulgur with Fennel and Sausage is a great Mediterranean recipe. If you want to try another delicious Mediterranean dish, try: Skillet Roasted Cauliflower with Capers. Take care and be well, xo Kelly

Key Ingredients

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Saffron Bulgur with Fennel and Sausage

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Dinner, Main Course – Mediterranean

By America's Test Kitchen – Serves: 4

Prep Time: 10 Minutes – Cooking Time: 20-25 Minutes – Total Time: ~30 Minutes

Saffron Bulgur with Fennel and Sausage features complex and harmonious flavors. With saffron and pomegranate molasses dressed bulgur.

Ingredients

• 1.5 cups Medium-Grind Bulgur
• 2.5 tsp. Kosher Salt, divided
• 3 tbsp. Olive Oil, divided
• 1 lb. Italian Sausage (Turkey or Pork)
• 2 Fennel Bulbs, fronds set aside for garnish, stalks discarded, bulbs cored and sliced 1/4-inch thick
• 1/2 cup Chopped Dried Apricots
• 1/2 cup Water
• 1/2 tsp. Black Pepper, divided
• 1/4 tsp Saffron Threads, crumbled
• 2 tbsp. Pomegranate Molasses
• Zest of 1 Lemon
• Shaved Manchego Cheese

Instructions

1

Bring 4 quarts of water to boil. Then add 1.5 cups of medium-grind bulgur. Add 2 teaspoons of kosher salt. Stir and cook until tender, about 5-7 minutes. Drain the cooked bulgur in a fine mesh sieve and set aside.

2

In a 12-inch nonstick pan, heat 1 tablespoon olive oil over medium heat. Add the sausages to the pan and turn them every few minutes until they are a deep golden brown on all sides and the internal temperature reads 145-150 for pork and 160 for turkey. Transfer to a cutting board or sheet tray and cover with foil to rest.

3

Leave whatever fat accumulated in the skillet from the sausage and add olive oil (as needed) to total about 2 teaspoons of fat. To the skillet, add the sliced fennel and the apricots. Also add 1/2 cup water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook over medium heat for about 1 minute. Then remove the cover and continue cooking, stirring occasionally until the fennel slices develop some browning. About 5-10 minutes. Then cut the heat and set aside.

4

While the fennel is cooking, place the saffron in a large bowl and add two teaspoons of water to the saffron. Let the saffron bloom in the water for 5 minutes.

5

Then, whisk in 2 tablespoons olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, pomegranate molasses and lemon zest. Whisk together to create an emulsified vinaigrette.

6

Add the cooked and drained bulgur to the bowl with the saffron pomegranate vinaigrette. Toss the bulgur in the vinaigrette until all the grains are well coated in the vinaigrette.

To Serve

7

Scoop portions of the dressed bulgur into bowls. Top with a serving of the caramelized fennel and apricots. Now, slice the sausages into 1/4-inch slices and nestle the slices into each serving. Sprinkle with fennel fronds and shaved Manchego cheese.

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