• Ingredients: 34
  • Serves: 8

Bulgur pilaf with dates, dried apricots, and toasted walnuts with olive oil, chopped onion, garlic cloves, minced, coarse or medium bulgur*, chopped pitted dates, chopped dried apricots, cinnamon stick, broken in half, curry powder, 14-ounce cans low-salt chicken broth, chopped green onions, coarsely chopped walnuts, toasted.

Ingredients

Chicken

Sauce

  • 12 oz. tomatillos, husked, rinsed, coarsely chopped
  • 1/4 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 medium serrano chiles, chopped with seeds
  • 2 garlic cloves, chopped
  • 1 tsp. fine sea salt
  • 6 tbsps. corn oil

For the cucumbers:

  • 2 1/2 tbsps. sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Heat oil in heavy large saucepan over medium heat. Add onion and sauté until golden, about 5 minutes.

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  2. Step 2 Add garlic; stir 1 minute. Add bulgur and sauté 5 minutes. Stir in dates, apricots, cinnamon stick, and curry powder.

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  3. Step 3 Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until bulgur is tender and broth is absorbed, about 15 minutes.

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  4. Step 4 Stir in green onions. Season to taste with salt and pepper. Transfer pilaf to bowl. Sprinkle with walnuts and serve.

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