Apricot-Saffron Bulgur

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“A nice side dish that goes great with grilled chicken (for example) or lamb (or beef, or anything I guess). Try it one day when you're tired of white rice!”

Ingredients Nutrition

  • 1 cup bulgur (dry)
  • 12 cup dried apricot, diced
  • 12 cup onion, diced
  • 3 ounces sliced almonds (I use half of a 6 oz package, that's why it is not measured in "cups")
  • 1 tablespoon butter
  • 12 g saffron (usually 1 small package is this size)


  1. Prepare bulgur according to directions on package (usually boil 2x as much water as you will make bulgur, take off heat, add bulgur, stir, let sit 5 mins).
  2. Stir saffron into bulgur (you can do this at any time, you can add saffron into the water as it boils -- I usually do -- or you can add it after the bulgur is made -- which I did when I forgot it!).
  3. While bulgur is cooking, sauté onions in butter over med-high heat, as soon as onions begin to get soft (2 mins) add apricots. Lower heat to med-low and sauté for an additional 10 minutes.
  4. Add sliced almonds to the apricot/onion mix.
  5. When bulgur is ready, add apricot/onion/almond mix; fluff and serve!

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