Turkish Bulgur with Vegetables

Heat the olive oil in a pot over medium heat until hot and shimmering but not smoking.

Add the onion and sauté over medium heat until softened and translucent but not browned.

Add the garlic and sauté over medium heat until fragrant but not browned.

Add the red and green bell peppers and sauté over medium heat until they begin to soften but still retain some texture.

Add the tomato paste, pepper paste, and sugar, then cook over medium heat, stirring, until the mixture is lightly toasted and its flavors intensify.

Add the salt, black pepper, turmeric, paprika, cumin, and cardamom, and stir over medium heat until the spices are evenly distributed.

Add the bulgur and stir it into the vegetable and spice mixture over medium heat until the grains are well coated.

Add the tomatoes and stir over medium heat until evenly combined with the bulgur.

Pour the water over the bulgur and stir gently over medium heat until the liquid is evenly distributed among the grains.

Increase the heat to high and bring the bulgur to a boil, cooking until the water reduces to nearly the level of the grains.

Cover the pot and cook the bulgur over low heat until fully tender, the liquid is absorbed, and the grains remain fluffy and separate.

Serve the bulgur hot once the grains are fully cooked, fluffy, and separate, garnished with a sprinkle of parsley and lemon wedges.