Meera Sodha’s vegan recipe for bulgur pilaf with fennel, raisins and pine nuts | The new vegan

Children know raisins are a treat, and it’s about time they were embraced by adults, too. This Italian-inspired dish does just that

Now that I’m a parent, I’m never without raisins. The weekly shop always involves topping up the raisin jar, which is used in many negotiations. Meanwhile, raisins in adult life have long been underappreciated. In the early 90s, they had a moment in couscous salads (and, more locally, in my mum’s raita), but I think it’s about time they were liberated. The southern Italians know they’re wonderful in cooking and use them liberally in pasta con le sarde with fennel and in a fried spinach dish with pine nuts, both of which I have borrowed from to create today’s recipe.

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