Tomato and Burghul Pilaf

By The Lebanese Plate · 45 min

Ingredients

Instructions

1. Heat the olive oil and butter in a saucepan over medium heat.
2. Add the diced onion and cook for 5 to 7 minutes, until soft and lightly golden.
3. Stir in the tomato paste and diced tomato and cook for 2 minutes, until the tomato has broken down slightly and smells fragrant.
4. Add the washed coarse burghul, salt, black pepper and baharat, and stir well so the burghul is coated in the tomato mixture.
5. Pour in the vegetable stock or water and bring to a gentle boil.
6. Lower the heat to low, cover and simmer for 15 minutes, until the liquid is absorbed and the burghul is tender.
7. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork before serving.

Summarized from The Lebanese Plate's video. Watch it for the details.

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