In a large heavy saucepan, warm the pan for 2-3 minutes using medium heat.
Add oil,salt, and dill, stir gently
Add onions and celery
Cook until vegetables tender (8-10 min)
MEANWHILE put the water on to boil
Add the raw bulgur and continue to saute, and stir fairly attentively over MEDIUM-LOW heat until bulgur is slightly browned (5-8 min) Bulgur is already brown so the change is subtle but as long as you stir every minute or so you'll be fine.
Add water, currants, and apricots.
Cover and simmer over very low head to 25 minutes or (cover and turn the heat off)until bulgur is tender and water is absorbed.
Mix in the walnuts and parsley just before serving.
Garnish with generous and squeezable lemon wedges.