A stunning vegetable bulgur pilaf (bulgur wheat with colorful peppers, carrots, and tomato) that wins hearts with its beautiful presentation and delicious flavor...
1.5 water glasses (about 300 ml / 1½ cups) coarse bulgur (cracked wheat) for pilaf
2 charliston peppers (long green peppers)
1 red bell pepper
1 yellow bell pepper
1 dry onion
2 tablespoons butter
½ tea glass (about 50 ml / 3 tbsp) vegetable oil
1 carrot
1 tomato
3 cloves garlic
1 tablespoon tomato paste (domates salçası)
½ dessert spoon (about 1 tsp) salt
1 teaspoon black pepper
1 teaspoon mint
2 water glasses (about 400 ml / 1¾ cups) hot water
How to Make Vegetable Bulgur Pilaf
In a pilaf pot, julienne 2 charliston peppers (long green peppers), 1 red bell pepper, and 1 yellow bell pepper — halved and seeded. Dice 1 onion and sauté with 2 tablespoons of butter and ½ tea glass (about 50 ml / 3 tbsp) of vegetable oil. Grate 1 peeled carrot into the pot. Add 1 tomato cut into small cubes and 3 finely chopped garlic cloves. Sauté for 2–3 minutes until lightly colored.
Rinse 1.5 water glasses (about 300 ml / 1½ cups) of coarse bulgur in plenty of water, drain well, and transfer to the pilaf pot. Add 1 tablespoon of tomato paste (domates salçası), ½ dessert spoon (about 1 tsp) of salt, 1 teaspoon of black pepper, and 1 teaspoon of mint, then sauté all the ingredients together for about 3 minutes. Add 2 water glasses (about 400 ml / 1¾ cups) of hot water and cook the vegetable bulgur pilaf over low heat until all the water is absorbed. Once the bulgur has absorbed the water, place a paper towel over the pot without stirring.
Let the pilaf rest for about 10 minutes so it becomes fluffy and well-rested, then unmold onto a serving plate using a mold or bowl. If you like, you can reserve a few pieces of pepper from the pilaf to garnish the top, or sauté some extra colorful peppers in a separate pan and use them as a garnish.
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