Turkish Bulgur Wheat Pilaf

• Butter, olive oil, or a combination of both – 4 tbsp

• Yellow asafetida powder – ½ tsp

• Diced green capsicums – 1½ cups

• Peeled chopped tomatoes – ¾ cup

• Vegetable stock – 2¼ cups

• Salt – 1 tsp

• Coarse bulgur wheat  – 1½ cups

1. Melt the butter in a heavy, non-stick 2-litre saucepan over moderate heat. Sprinkle in the yellow asafetida powder, saute momentarily, and then add the green capsicums and tomatoes.

2. Cook the vegetables for ten minutes, or until the tomatoes break down and soften.

3. Add the vegetable stock and salt, raise the heat and bring to the boil. Stir in the bulgur, return to the boil, and stirring, allow it to boil for one more minute.

4. Reduce the heat to low and simmer with a tight-fitting lid for 5 to 10 minutes, or until all the liquid has been absorbed. Place the saucepan, still covered, on a heat diffuser or some other warm surface, or alternatively place it in a warm oven wrapped in a towel for another 15 to 20 minutes or until the grains are fluffy, fully expanded and firm.

5. Serve hot.