Skip the traditional sides and go for this delicious bulgur dish!

Ingredients: (serves 6)

3 cups coarse bulgur

6 cups beef stock

300g whole chestnuts

2 small red onions, chopped

8 tbsp butter

100 g  / ½ cup small, plump raisins

2 tsp cumin

1 tsp allspice

1 bunch dill, finely chopped

Sea salt, to taste

Preparation:

1.  Cut an “X” into one side of the chestnuts. Boil in salted water for up to 10 minutes. Shell and halve the chestnuts.

2. Slice the halved onions horizontally to create half moon-shaped pieces.

3. Make sure that the bulgur and raisins are free of stems and foreign objects.

4. In a heavy saucepan, cook onions in 3 tablespoons of butter over moderate heat, stirring occasionally until golden brown, 5-7 minutes.

5. Add beef stock, remaining butter, raisins, cumin, allspice and sea salt and bring to a boil.

6. Add the chestnuts and bulgur. Cook on high heat for 3-4 minutes; reduce heat to low and simmer for an additional 10-15 minutes until all the liquid has absorbed.

7.  Remove from heat and stir only after it has rested for 15 minutes.

8. Spoon onto a serving dish, sprinkle with dill and serve.