Step 1

To prepare the bulgur wheat, combine the water, bulgur wheat, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and cook for 15 minutes, or until the bulgur wheat is tender and all the liquid is absorbed.

Step 2

To make the pistachio sauce, grind the pistachios to a fine meal in small batches in an electric mini-chopper/grinder or coffee grinder.

Step 3

Combine the soymilk, salt, and pepper in a 2- or 3-quart saucepan and bring to a boil over medium-high heat. Watch closely so it doesn't boil over. Gradually add the ground pistachios to the bubbling liquid, stirring constantly with a wire whip for 1 to 2 minutes, until the sauce thickens. Remove from the heat and set aside. The sauce will thicken slightly as it cools.

Step 4

To prepare the garnish, put the currants into a small bowl, cover with hot water, and let stand 5 to 15 minutes, or until they are plump.

Step 5

To prepare the vegetables, combine the carrots, zucchini, onion, garlic, olive oil, water, salt, oregano, basil, marjoram, and pepper in a large, deep skillet and cook and stir over high heat for 5 to 7 minutes, or until the vegetables are tender. Stir in the whole pistachios.

To assemble the dish, mound the bulgur wheat on a large serving platter. Top with vegetables, leaving a 1-inch border of bulgur wheat around the edges. Spoon a small amount of the pistachio sauce over the top. To garnish, drain the currants and sprinkle them over the top along with the chopped pistachios. Serve the remainder of the pistachio sauce at the table.