Bulgur Pilaf With Dried Fruit and Nuts

1. 1

   Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours.

2. 2

   Place a strainer over a bowl, and drain the dried fruit.

3. 3

   Cut in thin slices.

4. 4

   Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer.

5. 5

   Meanwhile, melt the butter in a saucepan over medium heat.

6. 6

   Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty.

7. 7

   Add the salt, dried fruit and water, and bring to a boil.

8. 8

   Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed.

9. 9

   Remove from the heat, cover with a clean dish towel and place a lid over the towel.

10. 10

    Allow the bulgur to sit for 15 minutes.

11. 11

    Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.