Bring the mixture to a boil, then reduce the heat to its lowest possible setting. Remember to keep your lid on the pot to prevent moisture from evaporating.

You cannot use fine bulgur for this pilaf recipe. Pilaf has to have some texture otherwise it turns out more like couscous. Medium, coarse or very coarse bulgur will work best and give a nice mouth-feel.

Allowing your bulgur to rest before serving it is another essential step, especially for coarse and very coarse bulgur. This allows the grains to continue cooking without losing additional moisture.

Green beans, fresh peas, zucchini, eggplant, and cabbage all make healthy and tasty additions. This recipe uses only simple ingredients so that you can easily add others.

The green lentil garnish is also not a traditional serving style, however, we love the texture and flavor it adds to the whole dish, especially if the pilaf is served as a main. Alternatively, you can garnish your bulgur pilaf with beans or chickpeas.

If you like, you can make this pilaf plain; without tomatoes, tomato paste and spices. To do this, cook onions in olive oil, add in bulgur and salt, cook for 2 minutes, pour water and let it simmer until all the water is gone. Optionally, add in cooked green lentils, chopped parsley and gently stir before serving.