Equipment
* optional
Ingredients
For Soaking
- 55 g dried apricots, sliced
- 55 g prunes, pitted, sliced
Main
- 240 g bulgur
- 30 g butter, melted
- 3 g fine sea salt, to taste
- 60 g dark or golden raisins
- 60 g almonds, lightly toasted
- 30 g pine nuts, lightly toasted
- plain greek-style yogurt, for serving
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 13 g
- Carbohydrates
- 51 g
- Fat
- 13 g
- Fiber
- 8 g
- Sugar
- 10 g
- Sodium
- 219 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 13 mg
- Potassium
- 508 mg
- Calcium
- 99 mg
- Iron
- 2.1 mg
- Magnesium
- 118 mg
- Phosphorus
- 273 mg
- Zinc
- 1.7 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 3.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.31 mg
- Niacin
- 2.9 mg
- Folate
- 20 mcg
- Water
- 48 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dried apricots and prunes in a small bowl. Cover with cold water and soak overnight, or for at least 8 hours. This allows the fruit to rehydrate and plump. Drain the dried fruit using a strainer, reserving the soaking liquid. Slice the rehydrated fruit thinly.
Measure out 480 ml (2 cups) of the soaking liquid, adding more water if needed to reach 480ml. Bring the soaking liquid to a simmer in a saucepan. Meanwhile, melt the butter in a separate saucepan over medium heat. Add the bulgur and stir constantly for 2-3 minutes until it smells toasty. Add the salt, the sliced dried fruit, and the simmering water to the bulgur. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer gently for 8-10 minutes, or until the water is absorbed and the bulgur is tender. Remove the saucepan from the heat. Cover the bulgur with a clean dish towel, then place the lid over the towel. Let it stand, undisturbed, for 15 minutes to steam. This allows the bulgur to fully absorb moisture and become fluffy.
Fluff the bulgur with a fork. Spoon the bulgur pilaf into a serving dish and garnish with the toasted almonds and pine nuts. Serve warm, with plain Greek-style yogurt on the side, if desired.
Chef's Notes
- For extra flavor, toast the almonds and pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown. This should take 3-5 minutes.
- If you don't have time to soak the fruit overnight, soak the dried fruit in hot water for 30 minutes, then drain before using.
- The soaking liquid adds a depth of flavor. If you don't like the soaking liquid from the dried fruit, replace with vegetable broth.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water, or in the microwave.
Troubleshooting
Bulgur is mushy.
Cause:
Fix: Reduce liquid in the next batch or reduce cooking time. For this batch, you can spread the pilaf on a baking sheet to dry it slightly. Avoid over stirring while cooking.
Prevention:
Bulgur is dry and crunchy
Cause:
Fix: Add a little more water, cover the pot and cook for a few more minutes. Stir to combine.
Prevention:
Cultural Context
Bulgur pilaf is a simple and versatile dish popular throughout the Middle East, Mediterranean, and Central Asia. The combination of grains, dried fruits, and nuts is common in many regional cuisines, offering a balance of sweet and savory flavors and textures.
