Wash the bulgur well, about 3 times in plenty of water.

In a pan, fry the onion, garlic and then add the carrot and sauté them, adding a little water until the carrot softens.

When the carrot has softened, in the same pot, add the bulgur and water (in a ratio of 1:2). Adjust the salt and let it boil until all the water is absorbed.

Remove from heat and add the finely chopped spinach and leave for 5-7 minutes with the lid closed. Serve with fresh mint or spices as desired. Enjoy!