Pilaf with bulgur and minced meat

Let's prepare bulgur right away: put it in a sieve and rinse it well with running water. We leave the cereal and proceed to cooking the frying. Peel the carrots, wash, dry and cut into small cubes. Peel the onions, wash, dry and cut into small pieces. In a deep frying pan or in another thick-walled dish, heat up such an amount of odorless vegetable oil so that the bottom is covered with a layer of one to one and a half centimeters. Pour the carrots and onions into the heated oil, fry the vegetables for several minutes until soft, not forgetting to stir. The onion should begin to brown slightly. Peel the garlic, rinse, chop and add to the frying, mix.

Next, we spread the minced meat to the vegetables, break it into small pieces with a spatula, mix with frying. Fry the mass until the minced meat completely changes color. Then add salt, black pepper and barberry, mix.

Mix the tomato paste separately with a glass of warm water and pour the resulting mixture into the frying pan to the minced meat. Mix and simmer everything together for two to three minutes.

Then we spread the prepared bulgur on the minced meat with vegetables, level it into a flat layer. Add enough hot water to cover the cereal by one and a half to two centimeters. Sprinkle with additional salt. Close the pan with a lid and bring the contents to a boil. When the broth boils, reduce the heat to minimum and cook the pilaf for fifteen to twenty minutes.

Put the finished pilaf on portioned plates, sprinkle with chopped cilantro and serve hot with fresh vegetables.