Bulgur with Nuts

Start by preparing the vegetables: thoroughly wash the fresh carrots, peel them, and cut them into thin strips or grate them. Then, peel and rinse the garlic and onions, and chop them finely. Transfer the prepared vegetables to a pan with preheated olive oil.

Stirring constantly, sauté the vegetables for five minutes. Afterward, add the chili pepper, cumin, and cinnamon. Mix thoroughly and continue to sauté for a few more minutes until the carrots are tender and the onions become translucent.

Now it's time to add the bulgur to the sautéed vegetables. Mix well so that the grain is evenly combined with all the ingredients. Heat the bulgur over low heat for another 3-4 minutes, remembering to stir constantly.

Pour hot water into the pan with the bulgur, add salt, and stir. Add the dried cranberries. Cover the pan and let it sit for 10 minutes. Then, turn off the burner and allow the bulgur to "simmer" for another ten minutes so it fully absorbs the water and becomes fluffy.

Once the bulgur is cooked, having absorbed all the water and become fragrant, portion it onto plates. Garnish the dish with finely chopped fresh cilantro and crushed roasted cashew nuts. To enhance the flavor, you can dry-roast the nuts in a pan without oil beforehand.