Turkish Bulgur Pilaf Recipe

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Course Side Dish

Cuisine Turkish Cuisine

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 18

Resting Time 10

Total Time 28

Servings servings (4 cups of cooked bulgur)

Calories 213kcal

2 tbsp oil or butter
1 onion chopped, medium sized (approximately 1 cup)
1 green pepper seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
2 tbsp tomato paste
1 teaspoon ground cumin
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 drained and rinsed
2 cups water boiling water (or you can use vegetable stock)
1 teaspoon salt
1/4 teaspoon ground black pepper

Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Freezing Instructions: To freeze this bulgur pilaf recipe, simply bring it to room temperature, place it in an airtight 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.
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:
1. Heat oil (or butter): Heat oil in medium heat.
2. Saute vermicelli: Add in the 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.
3. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
4. 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.