Rinse the Coarse Bulgur under cold water until the water runs clear, then drain and set aside to soften while you prepare the aromatics.
Heat a generous splash of Olive Oil with a knob of Butter in a medium saucepan over medium heat until the butter melts and begins to foam.
Add the finely chopped Onion to the pan and sauté until translucent, then toss in the sliced Turkish Green Pepper and cook until softened.
Stir in the chopped Tomato and cook a few minutes until it breaks down, then add the Tomato Paste and Pepper Paste and fry them briefly to develop their flavors.
Add the drained Coarse Bulgur to the pan and stir thoroughly so each grain is coated with the tomato mixture and oils.
Pour in the Water (usually about 1.5–2 times the bulgur volume depending on grain coarseness), season with Salt and a pinch of Ground Black Pepper, and bring to a gentle boil.
Once boiling, reduce the heat to low, cover tightly and simmer until the bulgur has absorbed the liquid and is tender—about 12–20 minutes depending on coarseness.
Remove from heat and let the pilav rest, covered, for 10 minutes. Fluff gently with a fork before serving to separate the grains and release the aromas.
