Tomato Bulgur Pilaf
Humble ingredients, deep flavour: onion and tomato sautéed in olive oil with cumin and coriander, lifted by pepper molasses and tomato paste, then coarse bulgur simmered in chicken stock until each grain is plump — a spoon of cold yogurt on top is non-negotiable.
How to Prepare
Heat the olive oil and soften the onion, then add the tomato and bell pepper for a few minutes.
Season with salt, black pepper, mixed spice, coriander and cumin.
Stir in the pepper molasses and tomato paste until fragrant.
Add the washed bulgur and toss to coat in the tomato base.
Pour in the hot stock, bring to a boil, then cover and simmer on low for about 15 minutes until absorbed.
Rest 10 minutes off the heat, fluff, and serve with cold yogurt, pickles and greens.
Do not stir the bulgur while it simmers — let the steam do the work and it stays fluffy, never mushy.