Bulgur Pilaf with Dried Fruit and Toasted Nuts

Place the dried apricots and prunes in a small bowl. Cover with cold water and soak overnight, or for at least 8 hours. This allows the fruit to rehydrate and plump. Drain the dried fruit using a strainer, reserving the soaking liquid. Slice the rehydrated fruit thinly.

Measure out 480 ml (2 cups) of the soaking liquid, adding more water if needed to reach 480ml. Bring the soaking liquid to a simmer in a saucepan. Meanwhile, melt the butter in a separate saucepan over medium heat. Add the bulgur and stir constantly for 2-3 minutes until it smells toasty. Add the salt, the sliced dried fruit, and the simmering water to the bulgur. Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer gently for 8-10 minutes, or until the water is absorbed and the bulgur is tender. Remove the saucepan from the heat. Cover the bulgur with a clean dish towel, then place the lid over the towel. Let it stand, undisturbed, for 15 minutes to steam. This allows the bulgur to fully absorb moisture and become fluffy.

Fluff the bulgur with a fork. Spoon the bulgur pilaf into a serving dish and garnish with the toasted almonds and pine nuts. Serve warm, with plain Greek-style yogurt on the side, if desired.