Tarhana makes an excellent soup, but here we use it to make a nice pilaf! The flavors? Sweet and sour, with an added crunchiness because of the toasted almonds.

Serves: 6 Prep. time: 10′ Cooks in: 30′ Ready in: 40′

1½ cup sour tarhana
½ cup tomato, chopped
4 tbsp almond flakes
3 cups chicken or vegetable stock
1 onion, finely chopped
4 dried apricots, diced
2 dates, diced
2 tbsp extra-virgin olive oil
2 tbsp butter
parsley, finely chopped for serving
salt, pepper

Step 1
In a large pot heat oil on medium-high heat and cook onion until translucent. Stir in tomato, stock, salt and pepper. When it comes to a boil stir in tarhana.

Step 2
Simmer tarhana for 10 mins on low heat. Then add dried fruit. Simmer for another 15 mins until tender and all liquid has evaporated (risotto consistency).

Step 3
In the meantime, in a small non stick frying pan melt butter and toast almonds until nicely browned and crunchy. Stir in the tarhana.

Step 4
Cover pot with kitchen paper and lid and rest for 15 mins until tarhana becomes fluffy. Serve warm sprinkling with some finely chopped pasrley.

Photo: Vangelis Paterakis – Food styling: Antonia kati

Και η συνταγή στα ελληνικά: Τραχανάς «πιλάφι» με ντομάτα, ξηρούς καρπούς και φρούτα