Add Flavor to Bulgur Pilaf with Nuts and Dried Fruits

Bulgur (cracked wheat), which belongs to the carbohydrate food group, ranks among the most nutritious foods thanks to its fiber, vitamin, and mineral content. Known especially for its positive effects on the digestive system, bulgur is one of the key staples of healthy eating — and by cooking it with nuts and dried fruits, you can give your pilaf a truly extraordinary flavor. Peyman's Bulgur Pilaf with Nuts, suggested for those who want to bring different tastes to their table, goes far beyond a classic bulgur pilaf with its Bahçeden flavors, turning an everyday dish into a feast.

Rich in fiber and B-group vitamins, bulgur has earned its place as a favorite in kitchens among those watching their weight, thanks to its ability to promote feelings of fullness and help balance blood sugar. Why not brighten up bulgur — most often enjoyed as a plain pilaf — with nuts and dried fruits, adding layer upon layer of flavor? Peyman shares a special recipe for those who want to transform classic bulgur pilaf into something new and healthy. The Bulgur Pilaf with Nuts recipe, developed by Dietitian Prof. Dr. Murat Baş and featuring wholesome nuts and dried fruits in the healthy snack category, also includes almonds and dried sour cherries — both considered beneficial for weight management and digestive health. Dried sour cherries lend this recipe a pleasantly tart flavor while also providing extra fiber support.

30 grams of almonds meets 37% of your daily vitamin E needs!

According to experts who note that bulgur is one of the important pillars of healthy eating, almonds rank among the best sources of vitamin E — a single serving (30 grams) meets approximately 37% of your daily vitamin E requirement.

Peyman Bulgur Pilaf with Nuts

Ingredients (Serves 8)

1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of bulgur for pilaf

2 water glasses of water (chicken broth may also be used)

3 tablespoons olive oil

1 handful of Bahçeden Raw Cashews

1 handful of Bahçeden Raw Almonds

1 handful of Peyman Shelled Pistachios

1 handful of Bahçeden Dried Sour Cherries

1 handful of chopped Bahçeden Dried Apricots

1 tablespoon of Bahçeden Raisins

1 dessert spoon (about 2 tsp) cumin

1 dessert spoon (about 2 tsp) cinnamon

Salt

Black pepper

Instructions:

Rinse the bulgur and leave it to drain in a colander. Halve the dried sour cherries. Dice the dried apricots into small cubes. Break the cashews and raw almonds into rough pieces by hand or with a knife. Add the olive oil to a pot. Lightly sauté all the ingredients and spices — except the bulgur — in the olive oil. Then add the bulgur and continue to sauté. After sautéing for about 5 minutes, add the water and, once it comes to a boil, reduce the heat and wait for the liquid to be absorbed. Cover the pot with a paper towel, then place the lid on top and let it rest for 10–15 minutes. You can serve the pilaf alongside meat or with ayran (Turkish salted yogurt drink).