To begin, place a large heavy bottomed pot or skillet over medium heat and add the olive oil and butter. Let the butter melt, blending with the olive oil to create a rich base for the pilaf. The combination of fats enhances the flavour and prevents the butter from burning.

Add the finely chopped onion to the pot. Sauté for 4-5 minutes until the onion becomes soft and translucent, stirring occasionally to avoid browning. This step builds a sweet and savoury base for the pilaf.

Add the chopped green bell pepper to the onions, stirring well. Cook for an additional 3-4 minutes until the pepper softens, bringing a subtle flavour and colour to the dish. Stir occasionally to ensure even cooking.

Stir in the chopped tomato, cumin, black pepper, and a pinch of salt. Cook for about 5 minutes, letting the tomato break down slightly to release its juices. The spices should meld with the vegetables, creating a fragrant, spiced base.

Add both the firik bulgur and regular bulgur to the pot. Stir the mixture for 2-3 minutes, allowing the grains to toast slightly. This step enhances the smoky flavour of the firik and adds depth to the pilaf.

Pour in the chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid, allowing the pilaf to simmer for 15-20 minutes or until the liquid is fully absorbed and the bulgur is tender.

After 15 minutes, check the texture of the bulgur. If it is tender and the liquid is absorbed, remove the pot from heat. Let the pilaf rest, covered, for 5 minutes. This resting time helps the flavours meld and the grains to settle.

Fluff the pilaf with a fork and garnish with fresh parsley. Serve the firik pilaf warm as a side or main dish, accompanied by yogurt or a fresh salad. For an added touch, drizzle a bit of olive oil over the top for extra richness.