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.

Fry the almonds in 1 tablespoon of oil, stirring and turning them until they begin to colour.

Add the pine nuts and stir until golden. Stir the nuts, the drained raisins and the remaining oil into the cracked wheat in the pan and heat through.