1½tspSea Salt, (extra care for the saltiness of the broth, in which case reduce the content of the salt)
½tspfreshly ground Black Pepper
Instructions
Start by mixing the tomato paste along with the coriander and the optional spices in the warm broth and keep aside.
In a medium-large non-stick pot add the oil on medium heat and allow to heat-up for 1’. Add the bulgur and sauté for a minute or so and until the bulgur is well tossed with the oil. Then add the broth and turn up the heat.
Cover the pot with its lid, bring to a boil and turn off the heat. Allow to absorb all the broth for about 12’.
Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10’.