Bulgur Pilaf With Dry Grapes And Pine Kernels


  • 2 tablespoons of charred pine kernels
  • 1 tablespoon of olive oil
  • 1 onion (finely minced)
  • 1 glass of Extra Coarse Bulgur
  • ¼ glass of dry grapes
  • 3 glasses of chicken broth
  • Salt
  • Dry mint (by choice)

1-After charring pine kernels with olive oil on a pan, take them from the pan and put on a paper towel.

2-Sauté the onion on the same pan until it is soft but do not let it fry.

3-Add bulgur, pine kernels, dry grapes, chicken broth and salt. Dry mint may also be added by choice.

4-Remove from the heat after cooking for 15-20 minutes until bulgur absorbs water.