Bulgur “Pilaf” with Swiss Chard and Dried Apricots

Daniel and I spent our honeymoon in Istanbul, a magical city with heavenly food. One of the most distinct and memorable dishes was one we sampled at the house of a friend of a friend. Engin Akin, an expert on Ottoman palace cuisine and a crackerjack cook, invited us over for a historic meal inspired by what the sultans ate during Ottoman times.

I was expecting to be awed by the food, but I did not expect my favorite dish to be a humble bulgur pilaf. It looked plain and brown, but the flavors exploded on my tongue—hints of cinnamon, allspice, and plenty of butter. It was so good that I immediately understood why a sultan who could command dishes from anywhere in his far-flung empire would insist on bulgur.

This pilaf is inspired by those fragrant yet homey flavors. However, instead of cooking the bulgur traditionally with sautéed onions and stock, I cook it in plenty of water, like pasta, which lets me simmer it until the grains are just tender, and I don’t have to worry about getting the amount of liquid perfect.

After cooking, I added the spices and butter and some tender shoots of Swiss chard to give the dish some color and a vegetable quotient, along with dried apricots for sweetness and pistachios for crunch. Overall it’s a heartier, more filling, and less nuanced dish than the one Ms. Akin served me, but no less compelling for its lack of authenticity.

Ingredients

• 1/2 teaspoon kosher salt, plus more for the cooking water

• 1 cup medium- or coarse-ground bulgur

• 1 cinnamon stick

• 1/2 cup dried apricots, cut into

• 1/4-inch cubes

• 1 1/2 tablespoons unsalted butter

• 1/2 cup coarsely chopped raw pistachios

• 3/4 teaspoon ground cumin

• 1 tablespoon extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 1 shallot, finely chopped

• 1 bunch Swiss chard, stems removed and leaves chopped

• 1/4 teaspoon freshly ground black pepper

• Freshly squeezed lemon juice or pomegranate molasses, for drizzling company's coming

Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark

Directions

1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon stick; cook for about 9 minutes. Stir in the apricots and cook for 2 to 3 minutes more, or until the bulgur is tender (this might vary depending on how coarse the bulgur is). Drain well and discard the cinnamon stick.

2. In a large skillet over medium-high heat, melt the butter. Add the pistachios, cumin, and 1/4 teaspoon of the salt. Cook, stirring, until golden, about 2 minutes. Transfer to a bowl.

3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, remaining ¼ teaspoon salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and pistachios. Toss over the heat for 1 minute, until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.