1-Put the olive oil and butter into a broad and shallow pan. When melt, add the small chopped chicken and sauté it for 3 minutes at low heat.
2- Add finely minced onion and chopped apricots. Sauté them for 3 more minutes.
3-Put the cooling bulgur into an oval cup. Chop dry tomatoes as big cubes and add into bulgur. Chop dry figs as small cubes.
4- Then, add extra extra coarse bulgur, salt, black pepper and boiled water and let it cook for 15 minutes until bulgur almost absorbs water.
5- You may serve your bulgur pilaf after letting it rest for 20 minutes.