In a bowl put the bulgur together with the hot broth to rise for 15 minutes.
In a large deep pan, add the onion, carrot and celery together with olive oil to polish and get colour for two minutes. Add the bulgur, mix gently and add the broth, leave the liquids to be absorbed over a medium heat and then add the spices.
Add the giants and mix. Quench with the lemon juice and leave for another minute. Remove from the heat and serve, sprinkling with dill and fresh pepper.
Tip: Add a little smoked paprika for a spicy taste!