Bulgur Pilavı (Turkish Tomato Bulgur Pilaf)

Method

1. 1

   Melt the butter with the olive oil in a heavy pot and soften the onion and green pepper over medium heat for 5 minutes.

2. 2

   Stir in the diced tomato and tomato paste and cook 3 minutes until the paste darkens slightly.

   💡 Frying the paste a minute past 'mixed in' is what gives the pilaf its color and depth.

3. 3

   Add the bulgur and stir to coat every grain in the tomato butter.

4. 4

   Pour in the hot stock and salt, bring to a boil, then cover and drop to a bare simmer for 15 minutes.

5. 5

   Take off the heat while a little liquid still shows on top, lay a clean towel under the lid, and let it steam undisturbed for 10 minutes.

   💡 The towel traps steam without dripping condensation back onto the grains — it's what keeps the pilaf fluffy.

6. 6

   Fluff gently with a fork before serving.