Spinach releases plenty of water and shrinks to one-quarter of its volume as it cooks. Reduce the bulgur’s water to account for the spinach’s moisture, or the pilaf will turn mushy. Sauté the spinach with onion first, then add the bulgur. Since it is cooked with olive oil, it can also be served warm.
Trim the spinach roots and remove any yellowed leaves. Rinse it twice in plenty of water, drain, and coarsely chop.
Soften the finely chopped onion in olive oil for 5 minutes. Add the tomato paste and sauté for 1 minute.
Add the spinach and stir for 5 minutes, until wilted and releasing its liquid.
Add the bulgur and stir for 2 minutes.
Add the hot water, salt, and red pepper flakes. Since the spinach releases water, the ratio by volume is one measure of bulgur to one and a half measures of water. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until the water is absorbed.
Remove the cooked pilaf from the heat and let it steam for 10 minutes with a towel under the lid. Spinach releases a lot of water, so this recipe uses one and a half measures of water for every one measure of bulgur, rather than two measures.
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