A delightful and easy-to-make bulgur pilaf recipe, perfect as a side dish or a light meal.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, carrot, and garlic to the saucepan and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the bulgur, cumin, and paprika, coating the grains with the oil and spices.
Toasting the bulgur enhances its nutty flavor.
Add the chopped tomato and boiling water, then bring to a boil.
Ensure the water is boiling to maintain the cooking temperature.
Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
Avoid lifting the lid during cooking to retain steam.
Fluff the bulgur with a fork and stir in the chopped parsley before serving.
Fluffing with a fork keeps the grains light and separate.
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