Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1.5 cups (255g) coarse bulgur
  • 2.5 cups (590ml) chicken broth, warmed
  • 1 tsp (6g) salt
  • 0.5 tsp (1g) black pepper
  • 0.25 tsp (0.5g) ground allspice

Instructions:

  1. Heat butter over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another 60 seconds until fragrant.
  2. Add tomato paste to the pot and stir constantly for 2 minutes until the paste darkens slightly and caramelizes.
  3. Pour in the coarse bulgur and stir for 3–4 minutes until the grains are fully coated in fat and smell slightly nutty.
  4. Pour in the warmed broth and stir in the salt, pepper, and allspice. Bring to a gentle boil, then immediately reduce heat to the lowest setting.
  5. Cover with a tight-fitting lid and simmer for 15–20 minutes without lifting the lid.
  6. Remove from heat and let sit, covered, for 5–10 minutes to allow steam to distribute. Fluff gently with a fork before serving.