We usually spend winter in Dubai, as it is actually pleasant. I hear my my mom in Germany complain about the weather all year round (this is a very German disease: weather is always an issue, no matter how hot, cold, wet, dry or just right it is). I haven’t seen snow in years. And I do not possess proper winter clothing anymore. I don’t long to be back to dark, cold and wet German winter days.
However, I appreciate winter meals: warming soups, spicy dishes and of course the sweet stuff that always goes down well when it’s cold.
This bulgur dish is one of those: it’s spicy, it’s sweet, it’s comforting. It’s something that you have in a bowl on the sofa with a blanket over you legs. I found it in Mark Bittmann’s How To Cook Everything. I made it last winter for the first time, and rediscovered the recipe this winter while paging through the book again. It is simply something that will always appeal to you on colder days. Bon Appetit!
Heat oil over medium heat in a medium sized pot (that can be covered later). Add chopped onion and cook, stirring regularly, until it is soft, about 5 minutes.
Add curry powder and cook for another minute. Stir in bulgur until it is well coated with the oil. Add grated carrots and stir. Pour over with water/vegetable stock and stir in raisins and almonds. Cover and cook on very low heat for about 10 minutes. Take off the heat and let sit for another 15 minutes. Season with salt and pepper to taste. Serve immediately.