Bulgur Pilavi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large pot or deep skillet over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and green bell pepper to the pot and sauté for 5-7 minutes until softened.

   Ca. 7 min.

3. 3

   Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the rinsed coarse bulgur and canned diced tomatoes, stirring to combine everything well.

   Ca. 1 min.

5. 5

   Pour in the hot vegetable broth, then add the salt, black pepper, and dried mint (if using). Stir gently.

   Ca. 1 min.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the bulgur has absorbed all the liquid and is tender.

   Ca. 20 min.

   Kokkens note: Do not lift the lid during simmering to retain steam.

7. 7

   Remove the pot from the heat and let it rest, covered, for 5 minutes.

   Ca. 5 min.

   Kokkens note: This resting period allows the bulgur to fully fluff up.

8. 8

   Fluff the bulgur pilavi with a fork, then transfer to a serving dish. Garnish with fresh parsley, if desired, and serve warm.

   Ca. 1 min.