Wash the bur'ghul and drain well by squeezing out excess water between cupped hands.
Place in a bowl and set aside for half an hour or more.
In a large saucepan, lightly fry pine nuts in half the ghee, drain and set aside.
Fry onion in the same ghee until gold- en brown.
Add the remainder of the ghee, heat and stir in bur'ghul, salt and pepper.
Saute for a few minutes.
In another saucepan, bring the broth to the boil and mix it into the bur'ghul mixture.
Allow to bubble for a few seconds.
Cover tightly, turn down the heat and simmer very slowly — or place in the oven as a casserole at 350°F(180°C).
The pilaf is cooked when all the stock has been absorbed and the bur'ghul is soft and fluffy — approx 40—50 minutes.
(If the stock is absorbed before the bur'ghul is cooked, add a little more boiling stock or water and continue cooking.).
Allow to stand for at least 15 min- utes.
Serve in place of rice and garnish with pine nuts.
Variations - Three peeled and chopped tomatoes may be added with the broth but reduce the broth by half a cup.
Chopped spring onions may be added with the broth.