1 Let the black currant rest in warm water for 5 minutes and drain the water afterwards.
2Put the olive oil and almonds into a pan and char them until they are pinkish.
3Add the butter. Then, add Extra Extra Coarse Bulgur, black currant, salt and boiled water respectively, let it cook for 15 minutes at low heat until bulgur almost absorbs water.
4You may serve your bulgur pilaf after letting it rest for 20 minutes.
*Made with Duru Bulgur