Soak the apricots in apple juice overnight. Wash Bulgur, put them in a pot with 200 ml water. Bring to the boil, cover and cook over low heat for about 15 minutes. Pour off, drain and let cool down.
Drain the apricots, catch the juice and stir into the bulgur. Mix kefir with sugar and cinnamon. Chop the pistachios. Arrange bulgur with kefir and apricots, sprinkle with pistachios
12 hours waiting time