A rustic and comforting Turkish pilaf, where coarse bulgur cooks gently with tomato, green pepper, and onion until soft and fragrant. Serve hot, with plain yogurt or a fresh salad.
Ingredients
- 300 g coarse bulgur
- 3 pieces ripe tomatoes
- 1 piece yellow onion
- 1 piece sweet long green pepper
- 1 tbsp tomato paste
- 25 g unsalted butter
- 2 tbsp olive oil
- 600 ml water
- 1 tsp fine salt
- to taste ground black pepper
- to taste mild chili flakes
- 0.25 bunches flat-leaf parsley
Method
- Rinse the bulgur in a strainer until the water is less cloudy, then let it drain well while you prepare the vegetables.
- Peel and grate the tomatoes, finely slice the onion, then cut the green pepper into regular small pieces.
- Heat the olive oil and butter in a wide, heavy-bottomed pot; add the onion and sweat it until tender and slightly translucent.
- Add the green pepper and continue cooking until it softens and releases a sweet, vegetal aroma.
- Stir in the tomato paste and mix until it darkens slightly and flavors the fat.
- Add the grated tomatoes, salt, pepper, and mild chili flakes; simmer until the sauce thickens and loses its raw tomato smell.
- Pour the drained bulgur into the pot and stir to coat each grain well with the glossy tomato sauce.
- Add the hot water, bring to a simmer, then cover and cook over low heat until the liquid is absorbed and the bulgur is tender to the bite.
- Turn off the heat, keep the pot covered, and let rest until the grains finish swelling; then fluff gently with a fork and serve with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 392.3 kcal
- Protein
- 9.46 g
- Carbohydrate
- 53.55 g
- Fat
- 14.04 g
- Fibre
- 8.35 g
- Calcium
- 6.94 mg
- Iron
- 0.23 mg
- Magnesium
- 3.6 mg
