Bulgur Tomato Pilaf (Sayet)
Description
A simple, delicious meal on its own that also works equally well as a side dish to accompany grilled meat or chicken.
Ingredients
- 2 cups coarse bulgur
- 2 large onions finely chopped
- 2 large fresh ripe red tomatoes, blended
- ½ cup olive oil or a combination of olive oil and canola oil
- 2 heaped tablespoons tomato paste
- 1 tablespoon salt or to taste
- Crushed habaneros or red chilies or chili powder, optional (but highly recommended)
- 2 cups water
Instructions
- Finely chop the onions.
- Peel the tomatoes, then finely chop them using a serrated knife. See the note below for instructions on how to peel the tomatoes.
- Over medium heat, add the oil to a pot. Add the chopped onions and sauté until tender.
- Add the chopped tomatoes and cook for 5 minutes, until they release their juices. Then add the water.
- Stir in the coarse bulgur and tomato paste. Season with salt and crushed red pepper. Stir well.
- Cover the pot and cook over low heat for 30 minutes. Serve with pita bread, sliced onions, and radishes.
- Alternatively, make wraps with bulgur-tomato pilaf using Lebanese or pita bread. Add some tomato wedges, onion slices, pickles, and a small drizzle of pomegranate molasses. This makes an excellent weeknight dinner, especially for vegetarians.
Video
Notes
To peel the tomatoes: Bring a large pot of water to a boil, and use a knife to make a shallow X on the bottom of each tomato. Drop the tomatoes into the boiling water for a few seconds. Remove them with a slotted spoon and set aside to cool. Use your fingers to peel the tomatoes.
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