Arabic Bulgur Pilaf

Ingredients for 4 servings:

• 750 g beef (alternatively mutton or lamb)
• 750 ml beef broth, instant
• 350 g bulgur (wheat groats)
• 150 g chickpeas
• 3 onions
• 1 lime(s)
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• salt and pepper
• Almond(s) (almond sticks) or pine nuts
• Oil, neutral

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the chickpeas in water for about 12 hours. Cut the meat into bite-sized pieces and finely chop the onions. Heat a little oil in a pot and sauté the onions until translucent. Increase the heat, add the turmeric, cumin, coriander, and tomato paste, and let it roast. Now add the meat, toss it in the seasoning, and sear it. Then deglaze with 1/3 of the meat broth, season with salt and pepper, add the drained chickpeas, and simmer on low heat with the lid closed until the meat is tender (about 1-1 1/2 hours). Stir occasionally. Squeeze the lime and add the juice to the meat. Wash the bulgur and add it as well. Now pour in the remaining meat broth, close the lid, and let the bulgur swell for about 20 minutes on the lowest heat. Finally, toast the almond slivers or pine nuts (depending on your taste and budget) in a dry pan and sprinkle them over the pilaf before serving. Serve with a fresh salad.