Bulgur Pilavı

1. Rinse the coarse bulgur in a sieve under cool water until it runs clear, then drain it well and set it aside to shed excess moisture.
2. Melt the butter with the olive oil in a heavy pot over medium heat, then sauté the finely diced onion and chopped green pepper for 5 to 6 minutes until soft and translucent.
3. Stir in the tomato paste and pepper paste and cook for 1 minute to take off their raw edge, then add the grated or finely chopped tomato and cook another 2 minutes until pulpy.
4. Tip in the drained bulgur and toss for 2 minutes so every grain is coated in the buttery tomato base and lightly toasted.
5. Pour in the hot water or stock, season with salt, black pepper and dried mint, then bring to a boil, cover and reduce the heat to low for 12 to 15 minutes until the liquid is absorbed.
6. Turn off the heat, drape a clean kitchen towel under the lid and let the pilaf rest for 10 minutes, then fluff with a fork before serving.

You'll use: Large pot · Saucepan