Ingredients
1 onion
2 carrot
1 zucchini
3 garlic clove
1 tablespoon sunflower oil
225 g bulgur wheat
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon salt
750 ml vegetable stock
1 (400 g) can chickpeas
25 g raisins
50 g cashew nuts
fresh mint, to garnish
fresh coriander, to garnish

Directions
Peel and chop the onions and carrots, and trim and dice the zucchini, peel and chop the garlic.

Heat the oil in a pan or wok, add the onion and carrot, and sauté for 5 minutes, turning occasionally; add the zucchini and garlic and sauté for a further 3-4 minutes, or until soft.

Stir the bulgar wheat, spices and salt into the pan or wok, add the stock, bring to the boil, then reduce the heat.

Drain and rinse the chickpeas, then stir them into the pan or wok with the raisins and nuts, and simmer for 10 minutes, stirring frequently, until all the liquid has been absorbed.

Meanwhile, shred the mint leaves with a sharp knife and roughly chop the coriander. Sprinkle the chopped herbs over the pilaff and serve immediately.

Variation: If you are using brown rice instead of bulgar wheat, cover and cook for 20-25 minutes at step three, adding more stock if it is needed.

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• middle eastern egyptian pilaff recipe

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