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Red Bulgur Yeghints

Course Main Course
Author By Lena Tashjian, author of The Vegan Armenian Kitchen Cookbook

Ingredients

  • 1 cup coarse white bulgur
  • 2 cups hot water
  • 1 cup chopped tomato from 1 large tomato
  • 1 to 2 small peppers spicy or mild, finely chopped
  • 1 small onion finely chopped
  • 1/4 cup oil
  • Coarse sea salt to taste
  • Chopped parsley for garnish (optional)

Instructions

  • Sauté onion in the oil on medium heat until translucent. Add peppers and cook for another minute. Add the tomato and cook until the tomato is completely cooked and softened. Add the bulgur and stir, allowing it to soak up the liquid from the tomato. Add 2 cups hot water and at
  • least 1⁄2 teaspoon salt.
  • Lower the heat, cover, and allow to cook until all water is absorbed, about 10 to 15 minutes.
  • Once water is absorbed, remove pot from heat, wrap a dish towel or paper towel over the lid, then cover pot with the lid, allowing excess moisture to be absorbed, approximately 5 minutes.
  • Fluff with a fork before serving. Top with chopped parsley (optional).