Full of little surprises – whole pink peppercorns, currants, coriander seeds – this is one of the most comforting dishes I’ve come across. You can serve it with Leek fritters and their sauce to create a light meal from heaven, or next to Smoky frittata with some Greek yoghurt on the side. A million thank-yous to Itamar Srulovich.
Heat up the olive oil in a large pot and sauté the onions and peppers together on a medium–high heat for 12–15 minutes, or until they soften up completely.
Next, add the tomato purée, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulghar, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a