Mujadara with Bulgur

Rinse the rice until the water runs clear; prepare the meat, vegetables, and spices separately.

In a cauldron or wide saucepan, fry the onion and the main protein or vegetable base until lightly golden.

Add the carrots, dried fruits, spices, or other characteristic ingredients of the recipe; heat for 3–5 minutes.

Add the rice in an even layer, pour in hot water or broth so that the liquid covers the rice by approximately 1–1.5 cm.

Cook without active stirring until the liquid is absorbed, then cover and bring to readiness over minimum heat.

Let the dish rest for 10 minutes, gently stir, and serve hot.