Nutrition Recipes Product List

Bulgur Pilaf with Dried Fruits and Nuts

This rich and nutty Middle Eastern Dish is tasty, easy to prepare and packed with nutrients. Try it today!

Yield: 18 servings


  • 6 ounces dried apricots (about 1/3 cup)
  • 6 ounces prunes (about 1/3 cup), pitted
  • 3 cup coarse bulgur
  • 6 tablespoons butter
  • 1 1/2 teaspoon salt, or to taste
  • 3/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
  • 3/4 cup blanched almonds, lightly toasted
  • 6 tablespoons pine nuts, lightly toasted
  • Plain Greek-style yogurt for serving


  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. Keep soaking water for now. Cut fruit in thin slices.
  2. Measure out 6 cups of the soaking water (or add enough water to make 6 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.

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural foods section of large supermarkets near other grains.



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