Christmas pilaf with bulgur, dried fruits and crunchy nuts
Amateur Cook Professional Eater
Amateur Cook Professional Eater
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Ingredients (for 10 portions)
  • 3 tea-cups of bulgur (or couscous)
  • 2 tbsp of butter (preferably sheep/goat milk) or olive oil
  • 2 medium carrots, cut in thin sticks
  • 1 tea-cup of blanched almonds, finely chopped
  • 3 tbsp of pine nuts
  • 3 tbsp of Aegina pistachios (unsalted), cut in half
  • 10 dried dates (pitted), finely chopped
  • 10 dried apricots, finely chopped
  • 2 tbsp of Greek red sweet wine Mavrodaphne (or other red sweet wine)
  • 2 tbsp of finely chopped flat-leaf parsley
  • salt
  • pepper
  • Method
  • Rinse the bulgur in a colander under running water. Transfer into a bowl and cover with boiled water, up to 2 fingers high above its surface.



Log in or Register to write a comment.