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- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion small diced
- 3 sweet long thin green pepper small diced
- 1 tbsp tomato paste
- 1 cup coarse bulgur
- 1 cup grated tomatoes
- ⅛ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 2 cups hot water
- Heat the olive oil and butter in a shallow pot. Add the onion to the pot and cook until it gets translucent. Add the pepper to the pot, cook for a few minutes, then add the tomato paste and mix them well.
- Add the bulgur to the pot and saute for about 5 minutes. Then add the grated tomatoes, spices, and salt over the bulgur.
- Cook for a few minutes, then add the water to the pot and close the lid. When the water is boiled, reduce the heat to medium-low. Cook until the bulgurs boil down for about 10-12 minutes.
- Turn off the heat, open the lid and gently fold the bulgur pilaf. After that, close the lid again, and rest for about 20 mins at room temperature.
Tips, Notes & Substitutes:
This fantastic vegetarian dish is full of flavor and perfect for a weeknight meal. The best part about this recipe is that it is so versatile – you can easily substitute different vegetables or proteins to suit your taste.
Some important tips and tricks to keep in mind when making this dish:
- If you want a bit of extra flavor, you can add red bell peppers and garlic to the pilaf.
- I like to add some chopped fresh parsley to the dish before serving, but this is optional.
- This dish can be served as is or with a dollop of yogurt or some grilled chicken or lamb on top.
- The water holding capacity of each bulgur is different; you can learn the ratio of your bulgur by testing it over time.
- It is essential to rest the pilaf; instead of consuming it right away, give it a rest. Cover the pot with a towel or a dense cloth, so the temperature does not decrease dramatically. This way, it will rest better.
- While the pilaf is cooking, be careful not to open the lid frequently and not to stir it.