Ingredients:
4 tbsp olive oil
red onion, chopped
1 cup bulgur, coarse, rinsed in cold water and drained
1 cup freekeh, rinsed in cold water and drained
3 cups chicken stock
1 tsp allspice
zest of 1 orange
cup dried apricots, sliced
cup dried pomegranate seeds, soaked in juice of 1 orange
cup pistachios, toasted
cup pine nuts, toasted
cup almonds, toasted
Method:
In a medium pot, heat the olive oil and sauté the onion until soft. Add the bulgur and freekeh and stir to coat each grain. Pour in the chicken stock, allspice, salt, pepper and orange zest. Add in the soaking pomegranate seeds and juice, and the apricots. Bring to a boil. Lower the heat to a simmer and add half the pine nuts, pistachios and almonds, saving the rest for garnish. Cover and leave to cook for about 15 minutes.
When done, mound on a platter and garnish with the rest of the nuts, fresh pomegranate seeds and parsley leaves. Serve hot or at room temperature as a side dish with barbecued chicken.
Makes 6 to 8 servings
Follow us
