# Add 1/2 tsp salt into the broth, boil it. Then, turn the heat to medium, add dry bulgur in it.
# Do not cover the lid of the pot and cook it for about 7 – 8 minutes by stirring time to time. Bulgur will be a little sticky.
# Put the vegetable oil into a separate pot. When the oil turns to hot, add the chopped
onions and 1/2 tsp salt in it and roast the mixture.
# When the
onion turns to transparent add
tomato paste, roast it for about 1 – 2 more minutes, then remove it from the stove.
# Place the soft and mushy pilaf on a service plate. Add the roasted mixture of paste and
onion onto the pilaf.
# You can also pour the mixture of the
onion into the pilaf an d mix it, if you wish.
