Bulgur Pilaf with Tomatoes
Tomatoes give this pilaf a wonderful fresh flavor. It can be eaten hot as a side dish or cold as a mezze. If it is to be eaten cold, you might like to use a mild-tasting olive oil.
- 1 large onion, chopped
- 5 tablespoons vegetable or extra-virgin olive oil
- 3 cups coarse-ground bulgur, washed in cold water and drained
- 1 pound tomatoes, peeled and chopped
- 2 teaspoons tomato paste
- 2 teaspoons sugar
- Salt and pepper
- 1 teaspoon allspice
- 1½ cups water
Instructions:
- Fry the onion in 2 tablespoons of the oil till golden. Add the bulgur and stir well.
- Add the tomatoes, tomato paste, sugar, salt, pepper, allspice, and water. Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet. Leave to rest, covered, for 10 minutes, or until the grain is plump and tender, then stir in the remaining oil.