Ingredients for Bulgur Pilaf with Vegetables
1 green pepper
1 red pepper
1 tablespoon tomato paste
2 cups of bulgur with rice
2 tablespoons of oil
4 cups of hot water
Making of Bulgur Pilaf with Vegetables
1- Eggplants are peeled and cut in small pieces and kept in salt water for 15-20 minutes.
2- The onion is chopped and roasted in oil until it turns pink.
3- Eggplants are strained and added to the pot after chopping in peppers and start roasting with onion.
4- Small chopped tomatoes are added close to cooking vegetables and the lid of the pot is closed and the vegetables are waited until cooked.
5- If tomato is not season, a little tomato paste is added and roasted at this stage, but I recommend using tomatoes during the season.
6- Bulgur is added to the cooked vegetables, which you wash and strain the water, by adding salt, hot water is added to the pot.
7- Sufficient water to cover the pilaf will be sufficient. I forgot to measure the amount of water, next time I will specify the size of my adhesive.
8- The lid of the pot is closed and the bulgur is cooked on low heat until it swells and softens.
9- Do not forget to check from time to time so that the water of the pilaf is insufficient and does not stick to the bottom of the pot.
10- If the water is low but still not cooked, you can add some hot water.
11- After closing the stove, lay the paper towel under the cover and brew it.