Fluffy bulgur, golden-brown pumpkin and chickpeas make this pilaf a hearty meal. Lemon, parsley and mint keep the flavours fresh, while the yogurt-tahini sauce and toasted pumpkin seeds add creaminess and crunch.
Bulgur is wheat that has been parboiled, dried and cracked. The coarse grains stay firm and separate after cooking, making them a good match for roasted vegetables and a creamy sauce. Choose medium or coarse bulgur for this pilaf; fine bulgur absorbs liquid faster and can turn mushy with the same amount of stock. Cooking times vary by brand, so check the package instructions too, and taste before taking the pan off the heat.
Pumpkin develops sweet, roasted edges in the oven while the flesh softens. This makes it a good counterpoint to the earthy bulgur and savoury chickpeas. Pumpkin is widely available in autumn and often keeps for a while; butternut squash is easy to peel, while smaller Hokkaido pumpkins can usually be roasted with their skin on. Cut the pieces to roughly the same size so they cook evenly. Leave space between them on the baking tray: if they’re too close together, they’ll steam rather than brown.
The pilaf method gives the bulgur flavour before it cooks through. Tossing the grains briefly with fried onion and oil coats them and gives the onion a chance to release its sweet, savoury flavour. Then the grains cook gently in stock. Don’t stir constantly; this can damage the grains and makes it harder to tell whether the liquid has been absorbed. Leave the bulgur covered for a little while after cooking, then gently fluff it with a fork.
Lemon, parsley and mint provide a fresh counterpoint. Use plenty of herbs and chop them just before mixing them in, so their aroma stays bright. No fresh mint on hand? Use extra parsley. The tahini-yogurt sauce makes the dish creamy with a slight nuttiness; stir in water a little at a time until it’s pourable. Thick or firm tahini may need a little more water. Plant-based yogurt works too, preferably an unsweetened variety with a mild flavour.
Serve the pilaf as a meal on its own, with the sauce drizzled over it or on the side so everyone can add as much as they like. The pumpkin seeds add a pleasing crunch; toast them briefly in a dry frying pan and keep an eye on them, as small seeds colour quickly. You can cover and refrigerate leftovers within two hours and use them within two days. Store the sauce separately if possible; heat the pilaf through thoroughly and, ideally, add the fresh herbs only after reheating.
Preheat the oven to 220 °C (200 °C fan). Toss the pumpkin on a baking tray with 1½ tbsp olive oil, ½ tsp salt and some black pepper. Spread it out and roast for 25–30 minutes, until the pieces are tender and browned at the edges.
Meanwhile, heat the remaining 1½ tbsp olive oil in a medium saucepan over medium heat. Cook the onion for 6–8 minutes, until soft and translucent. Add the bulgur and toss for 1 minute.
Pour the stock into the pan and bring to a boil. Turn the heat to low, cover and simmer gently for 12–15 minutes, or follow the package instructions. Take the pan off the heat and leave the bulgur covered for 5 minutes.
To make the sauce, stir together the yogurt, tahini, garlic and 1 tbsp lemon juice. Add cold water, 1 tsp at a time, until the sauce runs easily off a spoon. Season with a pinch of salt and pepper.
Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan regularly. Remove them as soon as they start to colour lightly, and leave to cool.
Fluff the bulgur with a fork. Stir in the chickpeas, parsley, mint and the remaining 1 tbsp lemon juice. Taste and add the remaining ¼ tsp salt and some pepper if needed.
Divide the bulgur among four plates. Top with the roasted pumpkin, spoon over the yogurt-tahini sauce and scatter with the pumpkin seeds.
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