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1
Peel and chop the onions and carrots, and trim and dice the zucchini, peel and chop the garlic.
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2
Heat the oil in a pan or wok, add the onion and carrot, and saute for 5 minutes, turning occasionally; add the zucchini and garlic and saute for a further 3-4 minutes, or until soft.
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3
Stir the bulgar wheat, spices and salt into the pan or wok, add the stock, bring to the boil, then reduce the heat.
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4
Drain and rinse the chickpeas, then stir them into the pan or wok with the raisins and nuts, and simmer for 10 minutes, stirring frequently, until all the liquid has been absorbed.
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5
Meanwhile, shred the mint leaves with a sharp knife and roughly chop the coriander.
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6
Sprinkle the chopped herbs over the pilaff and serve immediately.
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7
Variation: If you are using brown rice instead of bulgar wheat, cover and cook for 20-25 minutes at step three, adding more stock if it is needed.
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8
Chef's notes: Stirring the bulgar mixture during cooking, during step 4, helps to prevent it from sticking to the pan or wok.
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9
When vegetable stock is needed in a recipe, since finding - and then posting - this recipe, I have used my Vegetable Stock Recipe #135453, which is very different from every other vegetable stock recipe I've ever come across.
