|Burghul||2 Cup (32 tbs)|
|Pine nuts||1 1⁄4 Cup (20 tbs)|
|Ghee/Substitute||1 1⁄2 Cup (24 tbs)|
|Black pepper||1 1⁄4 Teaspoon|
|Meat/Chicken broth||3 1⁄2 Cup (56 tbs)|
Wash the bur'ghul and drain well by squeezing out excess water between cupped hands.
Place in a bowl and set aside for half an hour or more.
In a large saucepan, lightly fry pine nuts in half the ghee, drain and set aside.
Fry onion in the same ghee until golden brown.
Add the remainder of the ghee, heat and stir in bur'ghul, salt and pepper.
Saute for a few minutes.
In another saucepan, bring the broth to the boil and mix it into the bur'ghul mixture.
Allow to bubble for a few seconds.
Cover tightly, turn down the heat and simmer very slowly or place in the oven as a casserole at 350Â°F(180Â°C).
The pilaf is cooked when all the stock has been absorbed and the bur'ghul is soft and fluffy in approx 40-50 minutes.
(If the stock is absorbed before the bur'ghul is cooked, add a little more boiling stock or water and continue cooking.).
Allow to stand for at least 15 min- utes.
Serve in place of rice and garnish with pine nuts.
Variations - Three peeled and chopped tomatoes may be added with the broth but reduce the broth by half a cup.
Chopped spring onions may be added with the broth.