Made by caramelising grated carrot in butter and mixing it into tomato-paste bulgur, this pilaf keeps its flavour once cooled, so it can be packed for a lunchbox. Sautéing the carrot for longer concentrates its sweetness.
Melt the butter in a pot and add the grated carrot, sautéing over medium heat for 8 minutes until the edges turn lightly golden; this step concentrates the carrot's sweetness.
Add the finely chopped onion and sauté for 4 minutes until soft. Stir in the tomato paste and cook for one more minute to cook off its raw taste.
Add the bulgur and stir-fry for 2 minutes, then pour in the hot water and salt. Once it comes to a boil, lower the heat, cover, and cook for 10 minutes until the liquid is absorbed.
Cover the pot with a clean kitchen towel and put the lid back on, letting the rice rest for 10 minutes off the heat; this resting time separates the grains.
Do not skip the resting step after cooking the pilaf, or the grains can stick together if served straight away. Allergens: contains wheat (gluten, from bulgur), milk and dairy.
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