If you are unsure about what to do with that bag of bulgur in your pantry, you’re not alone. It’s just not as popular as grains like brown rice or quinoa here in the U.S. But you’re in the right place.
I grew up eating (and cooking) this ancient grain on the regular, and on this site, you’ll find plenty of approachable and flavorful recipes using bulgur wheat. Start with this Turkish bulgur pilaf recipe, and when you are ready for more, learn How To Prepare and Cook Bulgur like rice or try my Chicken with Bulgur and Tabbouleh Salad recipes.
What You Need To Know in a Nutshell
- What is Bulgur Pilaf? Also referred to as bulgar pilaf, bulgur pilavi, or bulghur pilaf, this traditional dish is made by cooking bulgur with aromatic vegetables and spices. It’s a beloved staple across Mediterranean and Middle Eastern countries, especially in Turkish, Lebanese, and Armenian cuisines. Made with coarse bulgur, it has a chewy texture and a naturally nutty flavor that makes it both hearty and satisfying.
- Two versions to choose from: Depending on the region (or your own preference), bulgur wheat pilaf can be made with vegetables like onions, tomatoes, and peppers, or kept more basic with toasted vermicelli. Both are equally simple to prepare and delicious in their own way.
How To Make Bulgur Pilaf?
This Mediterranean Bulgur Wheat Pilaf recipe comes together in just a few steps with pantry staples. Here is how you cook it:
- Gather your ingredients: For the full list of ingredients, check out the recipe card below. Here are a few helpful notes and substitution ideas:
- Bulgur: You’ll find several types of bulgur at the store, but for this recipe, coarse or extra coarse bulgur works best. I usually order mine online (affiliate link), but Bob’s Red Mill red bulgur is a good alternative and easy to find in most grocery stores.
- Tomato: One large fresh tomato is all you need. If you do not have fresh tomatoes on hand, you can either omit it or add one more tablespoon of tomato paste.
- Pepper: A small green bell pepper can be used instead of jalapenos.
- Cooking liquid: For extra flavor, use vegetable stock or chicken stock instead of water.
- Spices and herbs: Ground cumin and fresh parsley are classic choices, but feel free to experiment with other spices such as ground coriander and paprika. The same applies to fresh herbs. If you have it on hand, a combination of fresh mint, dill, and parsley would be fantastic in this Mediterranean bulgur recipe.
- Saute aromatics: Heat olive oil in a medium saucepan over medium heat. Add onion, ground cumin, green pepper, and saute until translucent, 4-5 minutes. Stir in the minced garlic and tomato paste and cook, stirring constantly, for a minute or so.
- Add in the rest of the ingredients: Add in bulgur, chopped tomatoes, chickpeas, and your cooking liquid of choice. Season with salt and pepper, and stir to combine everything evenly.
- Let it cook: Bring it to a boil, put the lid on, and lower the heat. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
- Let it rest & serve: Off the heat, rest for 10 minutes (with the lid on), fluff it with a fork. Garnish with fresh chopped parsley and serve.
Bulgur With Vermicelli – Mom’s Version
A lot of Turkish rice dishes include vermicelli, like the classic Vermicelli Rice Pilaf. So it’s no surprise that bulgur pilaf with vermicelli is also a popular variation. As a matter of fact, it was one of my mom’s signature recipes.
To cook Bulgur Pilaf with Vermicelli:
- Heat oil (or butter): You can use any oil, but as is usually the case, butter makes this pilaf taste better. Heat it on medium heat.
- Saute vermicelli: Add in ¼ cup of the vermicelli (or orzo) and saute until it is golden brown. It should feel like it is almost burning.
- Add in the coarse bulgur wheat: Add in bulgur wheat and saute for 4-5 minutes while constantly stirring.
- Add in the liquid & bring it to a boil: Add in your cooking liquid (water, stock, or a combination), salt, and pepper. Stir to combine.
- Cook: Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
Expert Tips
- Use the right bulgur grind: For the best texture, stick with coarse or extra coarse bulgur (sometimes sold as “pilavlik bulgur”). Finer (sold as fine bulgur) varieties tend to become mushy and won’t give you the signature chewy bite that it is known for. If you are new to cooking bulgur and adding it in your recipes, feel free to check out my post I wrote on Types of Bulgur Wheat.
- Should you rinse bulgur before cooking? It’s totally up to you. Rinsing isn’t required, especially if your bulgur is pre-packaged and clean. But if you’re buying from bulk bins, a quick rinse under cold water is a good idea.
- Toast for extra flavor: If you have a few extra minutes, toast the bulgur briefly before adding the liquid. It might come as an extra step, but doing so deepens the nutty flavor and adds a subtle complexity to the overall dish.
- Liquid-to-bulgur ratio: My go-to ratio for 1:2, meaning for every 1 cup of coarse bulgur, you will need 2 cups of liquid. That said, depending on the brand and grind of bulgur, you might need slightly more or less liquid. If the grains still feel firm after the liquid is absorbed, add a splash of hot water, cover, and let it sit a bit longer.
- Do not skip the resting: Letting the pilaf rest covered after cooking helps the grains fully absorb any remaining moisture and gives you a fluffier final dish.
- Adjust the seasoning after cooking: Taste your bulgur pilaf before serving and adjust the salt, pepper, or herbs to your liking. While it is optional, a squeeze of lemon juice just before serving can brighten the flavors beautifully.
Serving Suggestions
Traditionally, bulgur pilaf is served with chicken or beef recipes as a side dish. That being said, it can stand on its own as a vegetarian dish, especially if it is served with a side salad. Here are a few of my favorite pairings:
- Red meat: Bulgur pilaf pairs beautifully with hearty meat dishes, especially the ones with rich sauces that the pilaf can soak up. Try it with my eggplant beef stew or Ina’s pot roast to add a Mediterranean twist to your meal. And if you’re in the mood for something a little lighter, it goes perfectly with lamb meatballs.
- Chicken: This pilaf is the perfect side dish for classic Middle Eastern chicken recipes. Serve it with juicy Shawarma Chicken or Shish Taouk for a meal that feels special but is super easy to pull together.
- Vegetarian: For a simple vegetarian meal, serve the pilaf with creamy cucumber and yogurt sauce (aka tzatziki), yogurt dressing, or a cold glass of ayran. Or, if you’re feeling a bit fancy, use it as a filling in my Vegetarian Stuffed Eggplant recipe—it’s a beautiful dish that looks impressive but is easy enough for a weeknight dinner.
This Bulgur Pilaf recipe is one of the most popular Turkish recipes on Foolproof Living, and for good reason, it is absolutely delicious. If you try it, please leave a comment and rating below to let me know how it turned out. And don’t forget to tag your photos on Instagram with #foolproofeats so I can see and share your creations!
Turkish Bulgur Pilaf Recipe
This Bulgur Pilaf recipe is a classic Middle Eastern/Mediterranean side dish made with simple pantry ingredients. Ready in about 20 minutes, it has a satisfying chewy texture and a subtle nutty taste, making it perfect to serve with meat, chicken, or as a light vegetarian meal.
Ingredients
- 2 tbsp olive oil, or butter
- 1 onion, chopped, medium sized (approximately 1 cup)
- 1 teaspoon ground cumin
- 1 green pepper, seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup coarse bulgur, both coarse and extra coarse bulgur would work for this recipe
- 1 fresh tomato, cut into small cubes (approximately 1 cup)
- 1 can chickpeas, 14 oz. can, drained and rinsed
- 2 cups water, or vegetable broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Garnishes
- 2 tablespoons fresh parsley, chopped
Instructions
- Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion, cumin and green pepper and saute until translucent, 4-5 minutes.
- Stir in the minced garlic and sautee for 30 seconds. Add in tomato paste and stir constantly for a minute or so.
- Add in bulgur wheat, tomatoes, chickpeas, and water (or stock). Season it with salt and pepper.
- Stir to combine, bring it to a boil, put the lid on, and turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
- Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.
Video
Notes
- Yields: This recipe makes about 4 cups of bulgur pilaf, which serves four people as a side dish. The nutritional values below are per serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot with a splash of water over medium heat until warmed to your liking.
- Freezing: Bring leftovers to room temperature, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
- Bulgur and Vermicelli Pilaf: An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it. To cook Bulgur Pilaf with Vermicelli:
- Heat oil (or butter): Heat oil in medium heat.
- Saute vermicelli: Add in 1/4 cup vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning.
- Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
- Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
- Rest & Serve: Let it rest (with the lid on) for 10 minutes and then fluff it with a fork before serving.
Nutrition
Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 661mg | Potassium: 407mg | Fiber: 8g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How wonderful that your mother lives on in her recipes! I love pilaf, but never thought of using bulgur! Fabulous idea!!
Yes, she does. Thanks Liz. Hope you’ll like it as much as we do. Cheers!
Hi, I am from Romania and bulgur is not a common dish for us but I bought it from curiosity and seeing the images from your recipe convinced me to give it a try tomorrow. I wish you lot of inspiration with your blog . Thanks for sharing the 5 tips, they really make the difference.
All the best, Roxana.
I am so happy to hear that you found them helpful. Sending you all the best too. ?
Ayşegül, I’m so sorry for your and your friend’s loss. I loved reading this post, I feel you just next to me when moving through the lines. Such an intimate post! And it’s really interesting that you both experienced similar things. Although I’m not a very religious person, I do believe such things happen in life. Sometimes we don’t need to question things, our feelings know the right direction.
And your mom’s bulgur pilaf looks so much like my mom’s. She makes it with orzo or green lentils. Thanks for sharing the secrets of best bulgur pilaf! And I love your addition of herbs. Hugs from Turkey!
Zerrin.. Cok tesekkur ederim. Guzel sozlerin icin. Soylediklerinin hepsine katiliyorum.
Ve eminim senin anneciginin tarifi de cok cok lezzetlidir. Bizim yemeklerimiz gibisi yok.
Eskisehir’e kucak dolusu sevgiler yolluyorum.
Sadly I know the type of loss your dear friend experienced, it’s a big part of what triggered my big change in life and sent me searching for a new self in a new country, , mine was much different but it echoes through my life and I imagine it will for the rest of my days. Food always tells such beautiful stories, this gorgeous recipe is a beautiful way to honor your mother…as always wonderfully done by you X Adriana
Oh Adriana.. we all have so many stories, don’t we? I am so sorry to hear that you’ve experienced something similar.
Yes, food is what connects us, even after we are no longer living in this dimension.
Thank you for your kind words, my friend.
I am feeling so grateful for your blending a portion of my Angels, Dragonflies, and Fried Egg Sandwiches blog post into your memorial post about your mom. I so wish I could have met her in life. I imagine her as a loving and fun soul. Thanks for sharing!
Dearest Monica,
She was, just like your beautiful daughter Lena.
I think your writing and experience should be heard/read. And I am glad to have the opportunity to feature it here in my humble blog.
Looking forward to reading (and healing through) more of your beautiful words, my friend.
Love and hugs!
Aysegul
Aysegul, my heartfelt pause for your Mother’s passing. I sank as I read this, contemplating the physical distance between my mom and I… knowing that time is of the essence in spending time with her. And then your friend. My eyes welled with tears. As death is a part of life, it’s sometimes hard to reconcile how the beauty of it must abruptly end. There must be something beyond.. how could there not be? Yet, living Now as you and Beeta discussed, is something I strive for… indeed easier said than done. And your mom’s recipe. Thank you for sharing with us, this precious time and moment in you and your mom’s life. For imparting her wisdom… for this. Thank you, Aysegul. I cannot wait to make this delicious recipe recognizing the care, and love behind it.
Dearest Traci,
Thank you so much for your kind note. It really means so much to me.
Like you, I believe that there must be something beyond. Though I have no choice, but to wait for my time to come to find out the answer. In the mean time, living in the moment, learning from our mistakes, and taking it one day at a time are all that I can do.
Thanks again! XOXO
Aysegul
What a touching post. I lost my father – not suddenly and quite expected as he had cancer – when I was quite young, and so whenever I read posts like this I am reminded of his passing. He imparted me with my love for food, traditional cuisine from my country, he gave that much to me that I became curious to know why we eat certain things the way we do in my country. Also, I love love love bulgur, so this recipe has got me salivating and wanting to recreate it so very much, and when I finally do, I’m sure I will think of you and your mother!
http://bloglairdutemps.blogspot.pt
Dear Miranda,
First of all, I am very sorry about your father. I can only imagine how hard it must have been for you to loose him in such a young age.
But as you said, we are left with what they thought us and all the beautiful memories, some in form of food and some in life lessons.
I hope you’ll get a chance to try this bulgur pilaf as, thanks you my mom, it is truly foolproof.
Thanks so much for your kind words and support.
XOXO
Aysegul
Beautifully written post – and the pilaf is wonderful too! 🙂
Thank you my friend.
What a beautiful post, Aysegul. The beginning passage from your friend Monica is so touching, as is your story about your own mother’s passing. What I can offer is that, though I have no scientific proof to appease the masses, I just know in my very being that we have angels with us protecting us, loving us, and comforting us until it’s our time to go. I also know that everything that happens around us is a matter of divine timing, Whether it’s the “coincidence” of an occurrence or the passing of a loved one, none of it is an accident and none of it is in our control. When we lose a loved one, we always feel shock, sadness, and mourn the loss of their physical being, but what we often fail to see is that the grief we feel is truly just an exorbitant amount of love for that person, and that not everyone can feel immense grief because not everyone can say they have felt such powerful love for another person. And for that, we must be grateful. Also, our loss is never truly a loss, because I truly do believe that our loved ones are always with us, even once their bodies are not. I was never a religious person, but believing in angels and the undying spirit that is our true selves is not a matter of religion; it’s our very core and our unquestionable truth, so scriptures nor science are not necessary as proof. If you’re ever looking for some answers and peace, I highly recommend watching or reading some of the work of the late Wayne Dyer or Eckhart Tolle. Both have completely changed my life for the better; their effect on my mind and spirit has been profound.
I can’t think of a better way of remembering the love you shared with your mother than by making one of her much celebrated recipes. This bulgar pilaf looks absolutely divine. I love that you included her secret tips – moms are always great at having those kind of tricks up their sleeve! Your pilaf looks so fluffy, and it sounds so flavorful and tasty. Thank you for sharing your story and special recipe <3
Dearest Beeta,
This is so sweet. Thank YOU so much for everything.
I believe in angels too and I feel grateful that my mom became one. She is by my side, every single day.
I have read from Eckhard Tolle in the past, and one of his books, The Power of Now, was a book that shaped who I am today. Though living in the moment is a struggle everyday. Certainly, easier said than done.
Again, thank you for your heartwarming and generous words. They mean so SO much to me.
Sending you lots of love and hugs.
Aysegul
Beyond the words What ı can say I miss her much as well But I believe your mom is with you and you feel it Thanks for the receipes There was a saying between us Cramer vs Cramer which was taken a film
Loves ayla
Ayla Teyze!!!
So good to see your name here. I know you miss her. She was wonderful, wasn’t she?
And I remember, she use to call you, “Kramercim”. ❤️
Sending you warmest hugs.
Cheers!
Your pilaf looks tasty and light at the same time, I love it
Thank you so much!