Back to 4 servings 1.5 cups coarse bulgur (#3), rinsed and drained 1 tablespoon butter 2 tablespoons olive oil 1 onion, finely diced 1 red bell pepper, finely diced; green or yellow also work 4 cloves garlic, minced 1 tablespoon tomato paste 1 tablespoon sweet red pepper paste, biber salcasi; more tomato paste if unavailable 1.5 teaspoons salt 0.25 teaspoon black pepper 1 teaspoon dried mint 3.5 cups chicken broth or water
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1 Step 1: Melt the butter with the olive oil in a deep skillet or pot over medium heat.2 Step 2: Add the onion and bell pepper and cook until the onion softens, about 4 to 5 minutes, then 2 to 3 more minutes for the pepper.3 Step 3: Add the garlic, salt and black pepper and stir for about 2 minutes until fragrant.4 Step 4: Stir in the red pepper paste and tomato paste and cook for about 2 minutes, until they deepen in color and smell toasted.5 Step 5: Add the dried mint and the rinsed, drained bulgur and stir to coat every grain.6 Step 6: Pour in the broth or water and bring to a boil.7 Step 7: Cover tightly, reduce to low and cook undisturbed for 20 to 25 minutes, until the liquid is absorbed and the bulgur is soft with a slight chew.8 Step 8: Turn off the heat, leave covered for 5 minutes, then fluff with a fork and serve.getsaucepan.com/r/7a4669ec-8f7d-5ba1-856f-eb3b7742faa9
Cook this in Saucepan Kurdish Bulgur Pilaf as one big step at a time. Hands free, with timers that ring.
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