Arabic Bulgur – Pilaf

Soak the chickpeas in water for about 12 hours. Cut the meat into bite-sized pieces and chop the onions. Heat a little oil in a saucepan and sauté the onions until translucent. Increase the temperature, add coriander, cumin, turmeric and the paradeis pulp and roast. Now add the meat, turn to the other side in the spice mixture and sear. Then extinguish with a third of the beef broth, season with salt, season with pepper, add the drained chickpeas and simmer on low heat, covered, until the meat is tender (about 1 to 1 1/2 hours ). Stir occasionally.

Squeeze the lime and add the juice to the meat. Rinse the bulgur and add it as well. Then pour in the remaining beef broth, close the lid and let the bulgur swell for about 20 minutes on the lowest heat.

Finally, fry the almonds or pine nuts in a frying pan and sprinkle over the pilaf before serving.

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