Bulgur Pilaf With Red Peppers And Tomatoes

• 1 1/2 cups fine-grain bulgur
• 3 medium red bell peppers, stemmed, cored and cut into large pieces
• 1 red or green chili pepper, cored, stemmed and seeded
• 2 tablespoons water
• 1 1/4 teaspoons salt, plus more to taste
• 18 teaspoon sugar
• 2 medium-size ripe tomatoes
• 8 scallions, trimmed and thinly sliced
• 1/2 cucumber, peeled, seeded and chopped
• 3/4 cup chopped Italian parsley
• 6 tablespoons fresh lemon juice
• 1 tablespoon pomegranate molasses, preferably Cortas brand (see note)
• 13 cup olive oil
• 1 teaspoon hot Hungarian paprika, or to taste
• Tender romaine lettuce leaves or boiled vine leaves, for garnish

1. Place the bulgur in a fine sieve and shake to remove any dust.
2. Place in a large bowl and cover with cold water.
3. Let stand 30 minutes.
4. Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar.
5. Process until pureed.
6. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes.
7. Set aside.
8. Cut the tomatoes in half and squeeze gently to remove the seeds.
9. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater.
10. (You should be left with just the tomato skin in your hand; discard.)
11. Drain the bulgur and return it to the bowl.
12. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika.
13. Stir to mix well.
14. Cover tightly with plastic wrap and refrigerate for a few hours.
15. Taste and season with more salt if needed.
16. Spoon onto a platter, surround with the lettuce or vine leaves and serve.

red bell peppers, red, water, salt, sugar, tomatoes, scallions, cucumber, italian parsley, lemon juice, pomegranate molasses, olive oil, paprika

Taken from cooking.nytimes.com/recipes/3851 (may not work)