Bulgur pilaf with tomato, sautéed and cooked with tomato, pepper and onion until each grain is separate. Prepared with olive oil, this filling and economical pilaf is a favorite of everyday tables, whether on its own or with yogurt.
Heat the olive oil in a pot and sauté the finely chopped onion over medium heat until it turns pink. Add the long green pepper and sauté for a few more minutes.
Add the tomato paste and sauté until fragrant, then add the grated tomato and cook until its liquid releases and evaporates.
Add the bulgur and sauté for a few minutes until the grains absorb the fat. This step helps the bulgur stay fluffy with separate grains.
Add the hot water, salt, and black pepper and stir. Once it comes to a boil, reduce to low heat, cover with a lid, and cook until the water is absorbed.
Turn off the heat, cover the lid with a clean cloth, and let it steam for 10 minutes. Fluff with a fork before serving.
Important: For the bulgur to be fluffy and separate, it needs to steam after absorbing the water; don't stir it right away. Contains gluten. Tomato bulgur pilaf can be kept in the refrigerator for a few days; reheat over low heat, sprinkling a little water on top.
Sautéing the bulgur with tomato and pepper for a few minutes lets the grains cook without falling apart. Adding a handful of cooked chickpeas, if you like, makes the pilaf more filling.
Admin DadaGastro · verified in test kitchenHamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı. Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
Kuruması muhtemelen fazla pişirmeden kaynaklanıyor, süreyi biraz kısaltmayı deneyin.
Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor.
Bu konuda haklı bir noktaya değinmişsiniz, teşekkürler.
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