Beetroot Bulgur (Pancarlı Bulgur Pilav)

Ingredients

• 2 cups uncooked coarse or medium grain bulgur
• 3 cups reserved beetroot water (mixed with water or vegetable stock if needed)
• 2 tbsp olive oil
• 1 large onion (finely diced)
• 3 cloves garlic (minced)
• 1 red or green bell pepper (kapya veya dolma biber)
• 2 tomatoes (diced)
• 2 tbsp tomato paste
• 1/2 cup carrot (diced)
• 1/2 cup peas
• 1/2 tsp chilli flakes
• 1/2 tsp salt (to taste)
• 1/4 tsp ground black pepper
• 2 cups cooked beetroot (diced)
• 1 tbsp parsley (chopped)

Instructions

1. 1

   --- Steps ---

2. 2

   In a large pan, heat olive oil on medium high heat.

3. 3

   Add onion & garlic, fry till onion turns translucent.

4. 4

   Add bell pepper, fry for 2 mins & add both types of tomatoes.

5. 5

   Cook till tomatoes have started to break down, add carrot, bulgur, peas & mix well.

6. 6

   Add beetroot water, peas, salt & black pepper, stir briefly, cover with lid & bring to a boil.

7. 7

   Lower heat to medium, simmer for 10 mins until almost all the water has been absorbed by the bulgur.

8. 8

   Remove from heat (do not remove lid), set aside for 10 mins then fluff with a fork.

9. 9

   Taste to adjust seasoning, add beetroot & parsley, mix well to combine.

10. 10

    Transfer to serving plates or bowls, top with more chopped parsley, chilli flakes & lemon wedges (optional)