Bulgur Pilaf

1. Finely chop the onion. Remove the stem and seeds, then finely chop the pepper.

2. Heat the olive oil and butter in a medium pan over medium heat. Then add onion and pepper and saute for 5 minutes, stirring occasionally.

3. Add broth, salt and tomato paste, stir to combine. Bring to a boil. Add bulgur and return to a boil. As soon as it starts boiling again, remove the pan from heat and cover pan with a lid or a clean kitchen towel.

4. Let the bulgur absorb the liquid for 45 minutes WITHOUT lifting the cover. After 45 minutes, the bulgur is ready. Reheat for a few minutes before serving.

Source: a Turkish cook in America.