Updated: Apr 19
Recipe by Chef Abraham Risho
2cups coarse bulgar (Gluten free? substitute with rice, or quinoa, etc.)
3.5cups chicken stock
1/4cup pine nuts
Soak currents in sherry 1 hour
Bring chicken stock to boil
Sauteé pine nuts and pistachios in butter until lightly browned.
Add bulgar, salt & Advieh; Stir until evenly coated.
Add currants and stir.
Add boiling stock and mix well.
Turn on low heat, cover 20 mins.
Cool and use as stuffing for turkey, or eat hot as side!