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.
Servings: 4 servings
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: 215kcal | 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
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