Bulgur Pilaf with Fennel
(Rezeneli Bulgur Pilavı)
3/4 cup Turkish bulgur, large grain - washed and drained
1 or 2 tbsp tomato paste
1/2 tbsp hot red pepper paste
1 tbsp butter
1 cup hot water
1 medium-sized fennel bulb - cored, sliced
1 small-sized carrot - peeled, grated
2-3 spring onions - sliced
2-3 tbsp olive oil
Saute all the vegetables in the pan until they are tender at low heat.
Meanwhile, to cook the pilaf; saute the tomato paste and red pepper paste with butter for about 1-2 minutes in a medium-sized pot. Then, add the hot water first, then bulgur, stir.
Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes.
Add the sauteed vegetables, stir. Garnish with some fronds. Serve with home-made yoğurt, ayran or compote on the side.
Makes 2 servings.