Heat your 50 gr. (2 oz) butter in your dutch oven or a medium pot.

Add your 1 cup coarse bulgur and sauté for about 2-3 minutes.

Dissolve your 1 chicken bouillon cube in your 2 cup hot water.

Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the rice. If you will watch for it, your pilaf won't be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point.

Stir 2 or 3 turns, cover a lid to your pot and cook your pilaf at low heat until the water evaporates and it will be al dente.

Turn the heat off, place a napkin on your pot, cover the lid and rest your bulgur pilaf for 20 minutes.