Syrian Bulgur Pilaf with Apricots and Almonds
Indulge in the rich flavors of the Middle East with this Syrian Bulgur Pilaf with Apricots and Almonds. This dish combines the nuttiness of bulgur wheat with the sweetness of apricots and the crunch of almonds, creating a delightful symphony of tastes and textures. It’s a perfect side dish that can elevate any meal or serve as a vegetarian main course.
Equipment
- Deep skillet or saucepan with lid
- Small pan for toasting almonds
- Cutting board and knife
- Measuring cups and spoons
- Fork for fluffing bulgur
Ingredients
- 1 cup bulgur wheat 180g
- 2 cups vegetable broth 480ml
- 1/2 cup dried apricots, chopped 90g
- 1/3 cup slivered almonds 45g
- 1 medium onion, finely chopped about 150g
- 2 tbsp olive oil 30ml
- 1 tsp ground cumin 2g
- 1/2 tsp cinnamon 1g
- 1/4 tsp allspice 0.5g
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions
- In a deep skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Stir in the ground cumin, cinnamon, and allspice, and cook for another minute until the spices become fragrant.
- Add the bulgur wheat to the skillet and toast it with the onions and spices for 2 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the bulgur simmer for 15 minutes.
- While the bulgur is cooking, in a separate pan, toast the slivered almonds over medium heat until golden and fragrant. Be careful not to burn them, and set them aside once toasted.
- After 15 minutes, check the bulgur for doneness; it should be tender and the liquid should be fully absorbed. If it's still too firm, cook for an additional 5 minutes.
- Gently fold in the chopped apricots into the cooked bulgur, cover the pan, and let it sit off the heat for 5 minutes to plump up the apricots.
- Fluff the bulgur with a fork, then adjust the seasoning with salt and pepper to your taste.
- To serve, sprinkle the toasted almonds over the top and garnish with fresh parsley. Serve with lemon wedges on the side.
Notes
For a vegan-friendly dish, ensure the vegetable broth is certified vegan.
Bulgur wheat comes in different grinds. For this recipe, a medium grind works best.
To enhance the sweetness, you can also drizzle a tablespoon of honey over the pilaf before serving.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.