Bulgur with nuts

Preparation time: 10 min

Cooking time: 30 min

Number of servings: 4



1 white onion

2 cloves of garlic

1 carrot

1 bunch fresh cilantro

2 tbsp.  olive oil

1 stick cinnamon

¼ tsp ground chili powder

¼ tsp zira

300 g of bulgur

350-400 ml of hot water

30 grams of dried cranberries

30 g cashew nuts


  1. Peel and finely chop the onion, garlic and carrots. Cilantro chop up.

2. Heat olive oil in a pan and fry the onion, carrot and garlic with cinnamon, chili and zirara over medium heat.

3. When the vegetables are soft and the onions are clear, add bulgur and mix well, so that each grain is covered with oil. Cook for another 2-3 minutes, stirring.

4. Then pour hot water (or broth) into the frying pan, mix and salt well. Add the cranberries. After 4-5 minutes, remove the pan from the heat, cover with a lid and leave to rest for 10 minutes.

5. Serve by adding chopped cilantro and finely chopped nuts to bulgur.

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