Turkish · 35 min · serves 4

Tomato Bulgur Pilaf

Kept by The Bhook kitchen

Ingredients

• 2 tbsp olive oil
• 1 onion
• 1 green pepper
• 1 large tomato
• 1 tbsp tomato paste
• 1 tsp salt
• 250 g coarse bulgur (pilaf-style)
• 500 ml hot water

Method

1. Finely chop onion and green pepper. Dice the tomato.
2. Heat olive oil in a saucepan over medium heat. Add onion and green pepper. Sauté until onion is soft, about 5 min.
3. Add tomato paste and cook, stirring, for 2 min. Stir in diced tomato and 1 tsp salt; cook until tomato breaks down and oil separates at the edges.
4. Pour in bulgur. Stir to coat grains and cook 1 min until you smell its nuttiness.
5. Add hot water and bring to a simmer. Cover with a tight lid, lower the heat, and cook for 15 min.
6. Remove from heat, let it rest covered 10 min. Fluff with a fork. Grains should look plump and separate.

If you lift the lid while bulgur cooks, the steam escapes and it won’t come out fluffy.