Turkish Bulgur Pilaf

Steps

1. Heat two tablespoons olive oil and one teaspoon butter (or use just olive oil to make it vegan) in a pan.
2. Stir until the butter melts.
3. Add one medium sized onion (finely chopped) and sauté for a few seconds.
4. Add one teaspoon salt (or to taste) and sauté for one to two minutes on medium flame.
5. Add two large garlic cloves (finely chopped) and sauté for a minute.
6. Add one small capsicum (bell pepper) finely chopped and stir well.
7. Add half of a green Turkish pepper (or green chilli if you prefer it spicy).
8. Mix in one heaped tablespoon tomato puree until the ingredients combine.
9. Add two medium sized tomatoes (grated), ½ teaspoon black pepper powder, ½ teaspoon red pepper flakes, 1 teaspoon dried mint, and 1 teaspoon dried thyme. Mix well for about one minute to cook the spices.
10. Stir in freshly squeezed lemon juice (to taste).
11. Add 1 and ½ cups coarse bulgur wheat into the tomato and spice mixture; ensure each grain is coated well.
12. Mix in 3 cups hot water (*double quantity of bulgur) and bring to a boil.
13. Cover and cook on low flame until the water has been absorbed (it takes about fifteen minutes).
14. Turn off the flame, then use a fork to fluff the bulgur. Cover with a damp tea towel and let it rest for seven to ten minutes.
15. Garnish with finely chopped parsley and lemon slices.