Recipe

Spiced Persian bulghur wheat

This is gloriously buttery and nutty but the tang of apricots and clean bite of yoghurt give it a lift. Try it with rich lamb dishes, or stuff it into pepper halves or hollowed-out zucchini halves and bake until vegetables are tender.

Mar 31, 2011 1:00pm
  • 45 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Spiced Persian bulghur wheat
  • 1/2 cup dried apricots
  • 250 millilitre hot water
  • 1 medium onion, peeled and finely chopped
  • 2 tablespoon butter
  • 1 clove garlic, peeled and crushed
  • 1/4 cup pistachio nuts
  • 1/4 cup pine nuts
  • finely grated zest 1 lemon
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chilli flakes
  • 300 gram coarse bulghur
  • 500 millilitre light chicken or vegetable stock
  • 1/2 teaspoon salt
  • 1 cup thick greek-style yoghurt (optional)
  • smoked paprika for dusting (optional)

Method

Spiced Persian bulghur wheat
  • 1
    Put apricots in a saucepan and cover with hot water. Bring to a bubble, then cook gently for about 7 minutes, until soft. Drain, reserving liquid.
  • 2
    Put onion in a medium saucepan with butter. Cook gently for about 7 minutes, until soft and pale gold in colour.
  • 3
    Add garlic, pistachios, pine nuts and lemon zest, cook briefly, then add cinnamon, cumin, chilli flakes and bulghur. Cook for 2-3 minutes, stirring, then add stock, salt and apricots.
  • 4
    Make up the reserved apricot liquor to one cup with hot water and add to the pan. Bring to a bubble, cover with a lid and cook very gently for 15 minutes.
  • 5
    Remove the pan from the heat but leave mixture to plump, covered, for another 15 minutes. Serve warm with yoghurt and a dusting of paprika if liked.

The Latest from Food To Love