Bulgur Pilaf with Dried Cranberries

by Editorial Staff

Bulgur pilaf with the addition of cranberries and almonds turns out to be crumbly and very tasty. Can be served with a creamy sauce.

Summary

Course	Side Dish
Servings (Default: 4)

Ingredients

Butter (not salted) – 2 tbsp
Onions (small, chopped) – 1 pc.
Bulgur (medium crushing) – 1 glass
Chicken or vegetable broth – 400 g
Salt and black pepper
Dried cranberries – 0.25 cup
Almond flakes (roasted) – 0.3333 cup

Instructions

Melt butter in a saucepan over medium heat, fry the onions, stirring occasionally, for 6-8 minutes. Pour out bulgur, mix well.
Add broth, salt, and pepper.
Bring to a boil, reduce heat to low, cover, and cook until tender and completely evaporated about 15 minutes.
Remove from heat, add dried berries, cover and let stand for 5 minutes. Add almonds, stir.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.