Melt the butter with olive oil in a saucepan. Then add the diced onions and stir onions get softy. Add diced tomato, tomato paste, salt, black pepper and stir them well.

Add bulgur into saucepan and stir them well until you make sure they are well combined and then add the water and  bring the mixture to a boil then close the lid.

Bring the heat to "low" level after you close the saucepan lid and cook it 20 minutes. Bulgur will simmer slowly during this time and it will absorb the all liquid.

Remove the saucepan from the heat and open the lid. Put a paper towel on to the saucepan and close the lid again. Let Bulgur Pilaf to rest 5 minutes. Then you can serve to plates.