Nutty coarse bulgur wheat cooked in a fragrant tomato-pepper base with butter and finished with dried mint.
AI illustrationTechnique to learn
A grain-steaming technique where cooked pilaf rests covered with an absorbent layer to finalize grain separation.
Step 1: Melt the butter with olive oil in a medium saucepan over medium heat.
Step 2: Add the diced onion and green pepper, cook for 5 minutes until softened.
Step 3: Stir in the tomato paste and cook for 1 minute until fragrant, then add grated tomatoes and cook for 2 minutes.
Step 4: Add the rinsed bulgur wheat, stirring continuously for 2 minutes to toast the grains in the tomato base. summit
Step 5: Pour in the warm vegetable broth and salt, bring to a boil, then turn heat to low and cover with a tight lid.
Step 6: Simmer gently for 15 minutes without lifting the lid until all liquid is absorbed.
Step 7: Turn off the heat, stir in dried mint, cover the pot with a clean kitchen paper towel under the lid, and let steam off-heat for 10 minutes before fluffing with a fork.
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