Bulgur Pilaf

1. 1
   prep · ~5 min

   Prep the vegetables.

   1.Finely chop 1 medium onion.

   2.Finely dice 1 medium bell pepper.

   3.Mince 2 garlic cloves.

   4.Grate 1 medium tomato and set aside.
2. 2
   saute · ~8 min

   Sauté the aromatics.

   1.Heat 2 tbsp olive oil in a medium saucepan over medium heat.

   2.Add chopped onion and cook until softened and translucent (4-5 min).

   3.Add diced bell pepper and cook another 2 min.

   4.Stir in minced garlic and cook until fragrant (30 sec).

   TIPDon't rush the onions — letting them soften properly builds the pilaf's savory base.
3. 3
   saute · ~5 min

   Bloom the tomato base.

   1.Add 1 tbsp tomato paste to the pan and stir constantly for 1 min until it darkens slightly.

   2.Add the grated tomato, smoked paprika, black pepper, and salt.

   3.Cook, stirring occasionally, until the tomato softens and releases its juices (3-4 min).
4. 4
   mix · ~2 min

   Add the bulgur and toast.

   1.Add 1.5 cups coarse bulgur wheat to the pan.

   2.Stir to coat every grain with the tomato mixture.

   3.Toast for 1-2 min, stirring constantly, until the bulgur smells nutty.

   TIPToasting the bulgur deepens its nutty flavor and helps each grain stay separate.
5. 5
   simmer · ~20 min

   Simmer the pilaf until tender.

   1.Pour in 3 cups of water and stir once.

   2.Bring to a boil over high heat, then immediately reduce heat to low.

   3.Cover with a tight-fitting lid and simmer for 12-15 min until all water is absorbed.

   4.Remove from heat and let it rest, covered, for 5 min.

   TIPDo not lift the lid during simmering — steam is what fluffs the bulgur.
6. 6
   mix · ~1 min

   Fluff and finish the pilaf.

   1.Remove the lid and drizzle 1 tbsp fresh lemon juice over the pilaf.

   2.Fluff gently with a fork to separate the grains.

   3.Fold in 2 tbsp fresh chopped parsley.
7. 7
   serve

   Transfer to a serving dish and serve warm.

Cuisines we love