Spiced Persian Bulgur Wheat

• 1/2 cup dried apricots
• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 1/4 cup pistachio nuts
• 1/4 cup pine nuts
• 1 None lemon, peel finely grated
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 2 1/2 cups bulgur wheat
• 2 cups vegetable stock
• 1/2 tsp salt
• 1 cup Greek yogurt (optional)
• None None Smoked paprika, for dusting (optional)

1. Place apricots in a small saucepan and cover with 1 cup water. Bring to a boil. Reduce heat to low; simmer 7 mins, or until soft. Drain, reserving liquid.
2. Melt butter in a medium saucepan on medium heat. Cook onion for 7 mins, or until soft and light brown.
3. Add garlic, pistachios, pine nuts and lemon peel; cook 30 seconds. Add cinnamon, cumin, red pepper flakes and bulgur wheat. Cook for 2-3 mins, stirring. Add stock, salt and apricots.
4. Add reserved apricot liquor and 1 cup water to the pan. Bring to a boil. Reduce heat to low; cover and simmer for 15 mins.
5. Remove the pan from the heat. Let stand for 15 mins. Serve warm with yogurt and a dusting of paprika, if desired.

apricots, butter, onion, clove garlic, pistachio nuts, pine nuts, lemon, ground cinnamon, ground cumin, red pepper, bulgur wheat, vegetable stock, salt, greek yogurt, paprika

Taken from recipes-plus.com/api/v2.0/recipes/37272 (may not work)