Herbed Bulgur Pilaf With Tomato

The grains should end up separate and slightly chewy, with the tomato clinging to them rather than pooling underneath.

A cloth under the lid catches the condensation that would otherwise drop back and make the top layer wet.

Bulgur is already parboiled, so this is a soak with flavor rather than a long cook.

The ten minutes off the heat under a cloth does as much as the ten minutes on it.