Sauté the Onion: Heat the olive oil in a pan over medium heat. Add the finely chopped red onion and sauté for about 5 minutes, stirring occasionally, until it softens and begins to caramelize. This step builds the flavor base of the dish.

Incorporate Tomato Paste: Mix in the tomato paste and cook for 2 minutes, stirring constantly. This step enhances the tomato flavor and adds a rich color to the pilaf. Stir in paprika.

Add Grated Carrot: Stir in the grated carrot and cook for 1-2 minutes. The carrot’s natural sweetness balances the tanginess of the tomato paste.

Mix in the Bulgur: Add the fine bulgur to the pan, stirring well to coat it with the tomato mixture. This ensures the grains absorb all the flavors.

Add Broth: Pour in the vegetable broth, making sure it covers the bulgur completely. Bring the mixture to a gentle simmer.

Cook the Pilaf: Let the pilaf cook for about 10-15 minutes, stirring from time to time, until all the liquid is absorbed. If the bulgur is still slightly undercooked, you can add a splash of water or broth and cook for another minute or two.

Serve I use it as a side to have with other veggies and some protein. It's great to meal prep ahead too!