Name: Spiced Persian bulghur wheat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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)

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.

Ingredients

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

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.

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Ingredients

Method

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