Ingredients
1/3
cup sliced almonds (1 oz)
1
small onion, finely chopped (3/4 cup)
1/4
cup chopped dried apricots (2 oz)
1/2
tbsp unsalted butter, cut into pieces
3
tbsp coarsely chopped fresh flat-leaf parsley
Directions
1.
Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
2.
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
3.
Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
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