Beet and Pomegranate Salad
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Vegetable Bulgur Pilaf
Sebzeli Bulgur Pilavı
Coarse bulgur cooked with onion, green pepper and tomatoes, then rested for separate, tender grains.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 15 min
- Total
- 55 min
- Servings
- 6
Ingredients
- 2 cups Coarse pilaf bulgur
rinsed and drained
- 2 Medium onions
finely chopped
- 1 Green bell pepper
diced
- 1 tbsp Olive oil
- 2 tbsp Butter
- 14 oz Canned chopped tomatoes
- 600 ml Hot water
- 1 tsp Table salt
- Black pepper, to taste
Method
Heat the olive oil and butter in a saucepan. Add the onions and cook until soft. Add the green pepper and tomatoes and cook for 1 minute.
Pour in the hot water and bring to a boil. Add the bulgur, salt and black pepper and stir once. Cover and cook over low heat until the liquid is absorbed and steam holes appear on the surface. Allow 20–25 minutes for cooking overall. Do not stir the covered pilaf.
Remove from the heat. Put a clean cloth over the saucepan, replace the lid and leave for at least 15 minutes. Fluff with a fork and serve hot.
Cooking guidance
Use coarse pilaf bulgur, not fine bulgur. Once the lid is on, leave the grains undisturbed while they absorb the liquid, then rest before fluffing.
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