“Copied from a book called "The Spice Routes" by Chris & Carolyn Caldicott that I borrowed from the library. I am posting it here, as I don't want to lose the recipe. Great book to read as it combines exciting recipes from around the world with entertaining and informative travelogue. Highly recommend this book.”
1hr 5mins

Ingredients Nutrition


  1. Drain the lentils, cover them with water in a saucepan, bring to the boil and simmer until soft.
  2. Meanwhile, place the bulgur and currants in a bowl and just cover them with boiling water. Set to one side for about 10 minutes to allow the bulgur to absorb the water.
  3. Dry-roast the coriander seeds and cloves until aromatic, then grind to a powder.
  4. Combine them with the remaining spices and set to one side.
  5. In a wok, heat the olive oil and add the pine nuts, turning frequently. When golden, remove them from the wok and set to one side.
  6. Fry the chicken strips in the wok until golden.
  7. Add the butter, and when it has melted add the carrots and onion and fry them until soft.
  8. Add the spice mixture, the drained cooked lentils, then the bulghur wheat, the currants and the stock.
  9. Stir well, cover the wok, reduce the heat and gently steam for 5 minutes.
  10. Finally, add the flat-leaf parsley.
  11. Turn out on a large dish, and sprinkle with coriander and pine nuts.
  12. Serve immediately with yoghurt mixed with chopped fresh mint, salt and pepper and a crunchy green salad.

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