Bulgur Pilaf With Dried Fruit and Nuts

• 2 ounces dried apricots (about 1/3 cup)
• 2 ounces prunes (about 1/3 cup), pitted
• 1 cup coarse bulgur (#3)
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
• 1/4 cup blanched almonds, lightly toasted
• 2 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.
2. Place a strainer over a bowl, and drain the dried fruit.
3. Cut in thin slices.
4. Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer.
5. Meanwhile, melt the butter in a saucepan over medium heat.
6. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty.
7. Add the salt, dried fruit and water, and bring to a boil.
8. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed.
9. Remove from the heat, cover with a clean dish towel and place a lid over the towel.
10. Allow the bulgur to sit for 15 minutes.
11. Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

prunes, coarse bulgur, unsalted butter, salt, golden raisins, blanched almonds, pine nuts, serving

Taken from cooking.nytimes.com/recipes/1013032 (may not work)