Spiced Persian Bulgur Wheat - cooking recipe

Ingredients

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)

Preparation

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.
Melt butter in a medium saucepan on medium heat. Cook onion for 7 mins, or until soft and light brown.
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.
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.
Remove the pan from the heat. Let stand for 15 mins. Serve warm with yogurt and a dusting of paprika, if desired.