Turkish Bulgur Pilaf

Method

1. 1
   • olive oil 3 tbsp
   • onion 1
   • red bell pepper 1

   Sauté onion and pepper — Heat the olive oil in a pot over medium heat and sauté the onion and bell pepper for 6 minutes until softened.

   ⏱6 min
2. 2
   • bulgur 250 g
   • tomato 2
   • tomato paste 1 tbsp

   Toast the bulgur — Stir in the tomato, tomato paste, and bulgur, and cook for 3 minutes, stirring, until the tomato paste darkens slightly.

   ⏱3 min
3. 3
   • bulgur 250 g
   • vegetable stock 5 dl
   • dried oregano 1 tsp
   • salt to taste

   Simmer the bulgur pilaf — Pour in the vegetable stock, add the oregano, salt, and pepper, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the bulgur is tender and the liquid absorbed.

   ⏱15 min
4. 4
   • fresh parsley 2 tbsp

   Rest and fluff before serving — Remove from the heat, let it rest covered for 5 minutes, then fluff with a fork and stir through the parsley before serving.