- Cooking spray
- 2 teaspoons olive oil
- 1 medium onion, finely minced
- 1 cinnamon stick
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- 1/8 teaspoon ground allspice
- 1 cup bulgur
- ¾ cup canned chicken broth
- ¼ cup cilantro, parsley or mint, chopped
- 1/3 cup raisins, chopped
- 1/3 cup salted, dry-roasted pistachio nuts, chopped
Coat a large heavy pot with cooking spray and place over medium heat. Add the oil and heat until shimmering. Add the onion and cook, stirring frequently, until translucent and starting to caramelize, about 5-10 minutes. Add the cinnamon stick, salt, cumin, cayenne, and allspice; mix well and cook until fragrant, about 1-2 minutes.
Add the bulgur; cook, stirring occasionally, until toasted, about 3-4 minutes. Add the broth and bring to a boil over high heat. Cover the pot, reduce the heat to low, and simmer until all the liquid is absorbed, about 15 minutes; remove from heat. Add the herbs and fluff the bulgur with a fork. Cover again and let stand for 5 minutes; remove the cinnamon stick. Gently stir in the raisins and pistachios, and serve.