Cinnamon Bulgur Pilaf With Raisins


  • 1 Tablespoon Unsalted Butter
  • 1 Small Onion, Finely Chopped
  • ½ Celery Root, Peeled And Finely Chopped
  • 1 Cup Extra Extra Coarse Bulgur
  • 3 Cups Chicken Broth Or Vegetable Stock
  • 1 Small Clove Garlic, Minced
  • Pinch Of Dried Tarragon, Crumbled
  • ½ Cup Raisins
  • 1 Tablespoon Raw Hazelnuts, Finely Chopped
  • ½ Teaspoon Ground Cinnamon
  • Salt And Black Pepper



1- Heat the butter in a medium saucepan over medium heat.

2- Add the onions and celery and cook, stirring frequently, until slightly softened, about 5 minutes.

3- Add the bulgur and cook, stirring frequently and coating the bulgur with butter, a few minutes longer.

4- Add the chicken broth, garlic, tarragon, raisins, hazelnuts, and cinnamon.

5- Season with salt and pepper to taste. Stir to combine. Cover and cook until the liquid is absorbed and bulgur is fluffy, 15 to 20 minutes.