BULGAR PILAF w/DRIED FRUIT & NUTS

By BobD

Ingredients

• The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter. But I think youll find this recipe plenty rich.
• 2 ounces dried apricots (about 1/3 cup)
• 2 ounces prunes (about 1/3 cup), pitted
• 1 cup coarse bulgur (#3)
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
• 1/4 cup blanched almonds, lightly toasted
• 2 tablespoons pine nuts, lightly toasted
• Plain Greek-style yogurt for serving

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.

2. Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.

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

Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven.