Burghul Pilav — Bulgar Wheat with Almonds, Raisins and Pine Nuts

In many communities in the Arab and Ottoman worlds, cracked wheat is served as an alternative to rice and as a filling or accompaniment to poultry such as pigeons, chickens and turkey. The raisins and nuts turn the grain into a festive dish. This is a quick and easy way of preparing it. Serve with chicken or lamb.

1 litre (1¾ pints) stock or water 500g (18oz) coarse burghul (cracked wheat) About 1¼ teaspoons salt Pepper 100g (3½oz) blanched almonds 5 tbsp sunflower or light vegetable oil 75g (3oz) pine nuts 50g (2oz) cup raisins, soaked in water for ½ hour

Bring the water or stock to the boil in a pan. Add the cracked wheat, salt and pepper and stir, then cook, covered on a very low heat for about 10 minutes, or until the liquid is absorbed. Turn off the heat and leave covered for 10 minutes or until the grain is tender.