Domatesli bulgur pilavı

Step 1: Warm 3 tbsp olive oil in a wide, heavy saucepan over a medium heat. Add 1 onion and 1 long green pepper and cook, stirring now and then, until the onion is soft and translucent and smells sweet, about 5 minutes.

Step 2: Stir in 1 garlic clove, 1 tbsp sweet red pepper paste and 1 tsp tomato paste and cook for 1 minute, pressing the pastes into the oil, until they darken a shade and smell toasty rather than raw.

Step 3: Add 2 ripe tomatoes and simmer for 3 minutes until the juice thickens slightly and the oil turns red at the edges.

Step 4: Tip in the drained 9 oz coarse bulgur wheat and stir for 1–2 minutes so every grain is coated and you hear a faint crackle. Pour in 2 cups hot water, add 1 tsp salt and ½ tsp ground black pepper, and bring to a lively boil. A common mistake is using fine (köftelik) bulgur: it turns to mush here, so make sure the bag says coarse.

Step 5: Turn the heat to its lowest, cover tightly and cook for 12–14 minutes without stirring. Tilt the pan: when no liquid runs to the side and small holes have appeared on the surface, it is done.

Step 6: Take the pan off the heat, lay a clean tea towel over it, put the lid back on and leave for 10 minutes. Fluff with a fork, scatter over ½ tsp Aleppo pepper flakes and ½ tsp dried mint if using, and serve warm.