Cook the onion/leeks and celery with the salt and dill in the oil over medium heat until the vegetables are tender, stirring intermittently (about 8-10 minutes).
Add bulgur and continue to sauté and stir over medium-low heat until the bulgur is lightly brown (5-8 minutes).
Add water and dried fruits. Stir once, then cover and simmer over low heat for 25 minutes or until the bulgur is tender and the water absorbed.
Mix in walnuts and parsley just before serving. Garnish with generous lemon wedges.