This pilaf combines bulgur with tomato paste and carrot grated and caramelized in butter. It keeps its flavor after cooling, so you can pack it for lunch. Cooking the carrot for longer intensifies its sweetness.
Melt the butter in a saucepan and add the grated carrot. Sauté over medium heat for 8 minutes, until the edges are lightly browned; this intensifies the carrot’s sweetness.
Add the finely chopped onion and sauté for 4 minutes, until softened. Stir in the tomato paste and cook for 1 minute more to mellow its raw taste.
Stir in the bulgur and toast for 2 minutes. Add the hot water and salt. Once it comes to a boil, reduce the heat, cover and cook for 10 minutes, until the liquid has been absorbed.
Remove the pilaf from the heat. Lay a clean kitchen towel over the pan, cover with the lid and leave to rest for 10 minutes; this helps keep the grains separate.
Do not skip the resting step after cooking. If served hot, the grains may stick together. Allergens: contains wheat (gluten from bulgur) and milk (butter).
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