Burghul Pilav

• 60 ml (2 fl oz/¼ cup) olive oil
• 2

Heat the olive oil in a large frying pan over medium-high heat. Add the onions, garlic and chilli flakes to taste, and season with salt. Sauté for 5 minutes, or until the onion is soft. Add the tomato paste and burghul, and continue to cook, stirring, for I further 5 minutes. Pour the boiling water over the burghul in the pan. Reduce the heat to medium, cover and continue cooking for 10 minutes