Sour Cherry & Walnut Bulgur Pilaf
A vibrant and flavorful Turkish pilaf that balances the sweetness of dried sour cherries with the nutty crunch of walnuts. This dish is a delightful vegetarian option, perfect for a light lunch or a side dish.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
~7 min - 2
Add the fine bulgur to the saucepan and stir it with the onions for about 1-2 minutes, to lightly toast the grains.
~2 min - 3
Pour in the vegetable broth. Add the dried sour cherries, salt, and black pepper. Bring the mixture to a boil.
~5 min - 4
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the bulgur has absorbed all the liquid and is tender.
~20 min - 5
Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
~5 min - 6
Fluff the bulgur pilaf with a fork. Stir in the chopped walnuts.
~1 min - 7
Serve warm, garnished with fresh chopped parsley.
Tips
- For an extra depth of flavor, you can toast the walnuts in a dry skillet for a few minutes until fragrant before adding them to the pilaf.
- This pilaf can be enjoyed warm or at room temperature. It stores well in an airtight container in the refrigerator for up to 3 days.
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