How to Make Bulgur Pilaf Recipe?

• Dice the onion and green pepper. Mince the garlic if using, grate or finely chop the tomato, measure the bulgur, and heat the broth.
• Heat butter and olive oil in a heavy-bottomed saucepan over medium heat.
• Add the onion and cook for 5–6 minutes until soft and translucent.
• Add the green pepper and cook for 3–4 minutes until softened. Add garlic during the final minute if using.
• Stir in the tomato paste and cook for about 1 minute to remove its raw taste.
• Add the grated tomato and cook for 4–5 minutes until the mixture becomes thick and glossy.
• Add the coarse bulgur and stir for about 2 minutes until every grain is coated with the tomato mixture.
• Pour in the hot broth. Add salt, black pepper, and paprika or Aleppo pepper if using. Stir once.
• Bring to a gentle boil, then reduce the heat to low. Cover and cook for 15–18 minutes without stirring.
• Check the bulgur. If still firm, add 2–3 tablespoons hot broth and cook for another 3–5 minutes.
• Remove from heat and let the pilaf rest, covered, for 10 minutes.
• Fluff gently with a fork, garnish with chopped parsley, and serve warm.