Bulgur Pilaf With Almonds


  • 1 glass of Extra Extra Course Bulgur
  • 1 tablespoon of olive oil
  • 1 coffee spoon of butter
  • 1 small glass of almonds (raw and peeled)
  • 1 tablespoon of black currant
  • 1 teaspoon of salt
  • 2 glasses of boiled water






1- Let the black currant rest in warm water for 5 minutes and drain the water afterwards.

2- Put the olive oil and almonds into a pan and char them until they are pinkish.

3- Add the butter. Then, add Extra Extra Coarse Bulgur, black currant, salt and boiled water respectively, let it cook for 15 minutes at low heat until bulgur almost absorbs water.

3- You may serve your bulgur pilaf after letting it rest for 20 minutes.