Beetroot Bulgur (Pancarlı Bulgur Pilav)

Ingredients

2 cups uncooked coarse or medium grain bulgur3 cups reserved beetroot water (mixed with water or vegetable stock if needed)2 tbsp olive oil1 large onion (finely diced)3 cloves garlic (minced)1 red or green bell pepper (kapya veya dolma biber)2 tomatoes (diced)2 tbsp tomato paste1/2 cup carrot (diced)1/2 cup peas1/2 tsp chilli flakes1/2 tsp salt (to taste)1/4 tsp ground black pepper2 cups cooked beetroot (diced)1 tbsp parsley (chopped)

Steps

In a large pan, heat olive oil on medium high heat.Add onion & garlic, fry till onion turns translucent.Add bell pepper, fry for 2 mins & add both types of tomatoes.Cook till tomatoes have started to break down, add carrot, bulgur, peas & mix well.Add beetroot water, peas, salt & black pepper, stir briefly, cover with lid & bring to a boil.Lower heat to medium, simmer for 10 mins until almost all the water has been absorbed by the bulgur.Remove from heat (do not remove lid), set aside for 10 mins then fluff with a fork.Taste to adjust seasoning, add beetroot & parsley, mix well to combine.Transfer to serving plates or bowls, top with more chopped parsley, chilli flakes & lemon wedges (optional)