Turkish Bulgur Pilaf

Heat olive oil and butter in a large skillet or pan over medium heat.

Sauté the minced garlic for about 30 seconds until fragrant, then add the tomato paste and cook for another minute, stirring constantly.

Add the finely diced red bell pepper, grated onion, and grated tomato to the pan. Cook for 5-7 minutes until the vegetables have softened.

While the vegetables cook, rinse the bulgur in a fine-mesh strainer under cold water.

Add the rinsed bulgur to the pan and stir to coat it with the vegetable mixture.

Pour in the broth, then season with salt and paprika. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, or until all the liquid is absorbed.

Turn off the heat and let the pilaf steam, still covered, for 10 minutes.

Remove the lid and fluff the bulgur with a fork before serving.