Spiced Bulgur Wheat Pilaf
9 ounces (1 1/4 cups) coarse bulgur wheat
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely chopped
1/2 teaspoon allspice
1/2 tsp ground cinnamon
2 cups chicken stock
1 cup roughly chopped flat leaf parsley
1/2 cup sliced almonds, toasted
8 apricots, quartered and stoned
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon ground cumin
freshly ground salt and pepper
1 1/2 pounds white fish fillets
Salt and pepper
Cumin & Honey Yogurt
1 cup thick Greek yogurt
1 1/2 teaspoons cumin seeds, toasted and ground
1 tablespoon liquid honey
Soak bulgur in cold water for 10 minutes.
Meanwhile, melt butter and olive oil in a medium pot. Add the chopped shallots and cook over a low heat for 5 minutes to soften. Add the spices and stir to combine.
Drain the bulgur and add to the pot, stirring to coat all the grains with oil. Add the chicken stock and bring to the boil.
Turn the heat down as low as possible, and cover the pot with aluminum foil and then the pot lid for a tight seal. Cook for 15 minutes on low.
When done, turn the heat off and fluff the pilaf with a fork. Add the parsley and sliced almonds and toss to combine.
To make the cumin & honey yogurt, mix together the greek yogurt with ground cumin seeds and liquid honey. Set aside until ready to serve.
Meanwhile, sprinkle the apricots with ground cumin & brown sugar and drizzle with olive oil. Season with salt and pepper. Grill for a few minutes on each side until partially caramelized and softened.
Heat a pan over high heat with a tablespoon of olive oil. Season the fish with salt and pepper. Pan fry for a few minutes on each side until cooked through.
Serve the bulgur pilaf with grilled apricots, pan-fried fish and cumin yogurt.
Recipe created for Nature's Partner by The Brick Kitchen.