Turkish Bulgur Pilaf

Nutritious and flavorful Middle Eastern dish made with bulgur wheat, sautéed vegetables, and aromatic spices.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Turkish

Servings:

Calories: 425kcal

Saucepan or Pot: Use a medium-sized saucepan with a lid, large enough to hold all the ingredients.
Wooden Spoon or Spatula: Stir with a wooden spoon or spatula to prevent sticking and avoid scratching the pot.
Cutting Board and Knife: You'll need these for chopping onions, garlic, or any vegetables you're adding.

Rinse the bulgur until the water runs clear and let it soak until ready to use.
On medium heat, sauté the onion until it becomes translucent. Add the chopped garlic and cook for 1 minute. Then, add the green pepper and cook until it softens.
1 large onion, 4 garlic cloves, 4 tablespoon olive oil, 1 green pepper
Season with salt and pepper, and stir in the grated tomatoes. After 3 minutes, add the tomato paste and whisk until well combined.
3 tomatoes, 1 teaspoon salt, ½ teaspoon pepper, 2 tablespoon tomato paste
Drain the soaked bulgur and add it to the pan along with the stock or water. Bring it to a boil and then reduce the heat to low. Cover the pan with a lid and let it cook for about 20-25 minutes, or until the liquid is absorbed.
Remove from heat and let the pilaf cool down.

Rinse coarse bulgur to remove excess starch for a fluffier texture.
For more flavour, cook bulgur in vegetable or chicken broth instead of water.
Toasting it in oil or butter before adding liquid gives a nutty taste and crispy texture.
Bulgur cooks quickly. Once the liquid is absorbed, remove it from heat and let it be covered.
Mix in onions, peppers, or tomatoes for extra flavour and colour.
Add parsley or mint for a burst of freshness.
Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month. Reheat with a splash of water.