Domatesli Bulgur Pilavı (Tomatoey Bulgar Wheat Rice)

 

INGREDIENTS

2 tbsp olive oil

1 onion, peeled + finely diced

3/4 tsp sea salt flakes

1 sivri biber (or 1 small green bell pepper and 1/2 small green chilli), deseeded + finely diced

1 red Romano pepper / kapya biber, deseeded + finely diced

15g unsalted butter

1 tsp pul biber / Aleppo pepper

1 tsp ground cumin 

1 1/2 tsp sweet paprika 

1 1/2 tsp dried mint 

250g coarse bulgur (bulgar wheat), lightly rinsed not washed 

1 x 400g finely chopped tomatoes

2 tbsp Double concentrate tomato purée 

400ml hot vegetable stock 

1/4 tsp coarse black pepper 

To serve 

Extra virgin olive oil, Pul biber, Fresh flat leaf parsley leaves (finely chopped), Lemon wedges, Thick natural yoghurt 

METHOD

Add oil to large non-stick sauté / deep frying pan (with a lid) and place on hob over low-med heat. Soften onions for 4-5 mins, sprinkle in half the sea salt, and once they slowly start to change colour, add peppers and soften together for another 4-5 mins. Add butter, stir until it just melts, then add pul biber, cumin, paprika and dried mint and stir well for a minute until spices release aroma. Add chopped tomatoes and tomato purée, stir well again, turn heat down simmer low for a couple of mins. Add a little cold water to the polpa tin and top the stock up to 550ml in total. Add washed, drained easy cook long grain rice, stir well so all grains are coated, pour in stock, black pepper and stir again. Turn heat up so it starts to come up to a simmer, stir, turn heat right down and pop lid on. Cook for 12-15 mins, stirring occasionally to release any jammy grains stuck to the bottom of the pan, and once most of the liquid has evaporated, turn off the heat, stir once more, pop a tea towel followed by the lid onto the pan, and leave for 10 minutes before serving. So good.