Ingredients
2 tablespoons extra virgin olive oil
1 red onion—finely chopped
2-3 green chillies
2 cloves garlic—minced
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon dried chili flakes
1 tablespoon tomato paste
1 cup bulgur (coarse bulgur is ideal)
2 chopped tomatoes
¾ cup water or stock
1 teaspoon salt
1/3 teaspoon ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
Method
HEAT the oil in a saucepan over medium heat. ADD the onion and green chillies and cook for 10 minutes, stirring occasionally. ADD the garlic, cumin, cinnamon, chili flakes and tomato paste and cook for 1 minute, then add the bulghur and stir to coat for 1 minute. ADD the tomatoes, stock, salt and pepper, increase the heat to high and bring to a boil. COVER with a lid, reduce the heat to low, and cook for 15 minutes. REMOVE the pan from the heat and let stand, with the lid on, for 5 minutes. STIR in the parsley and mint, then serve the pilaf hot.
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