Bulgur Pilavi (Bulgur Pilaf)

Bulgur pilaf (or bulgur pilavi as we call it in Turkish) is one of those dishes almost every Turkish family grows up with. For us, it’s the ultimate side dish. It pairs well with nearly anything on the table, but honestly, we often enjoy it just by itself with a bowl of yogurt on the side.

The Most Traditional Side Dish in Turkey

In Turkish cuisine, bulgur pilavi is one of the most traditional side dishes. Whatever the main meal is, there’s a good chance this pilaf will be served right next to it. When we ask ourselves “What should we cook on the side tonight?” the answer is often bulgur pilaf.

Maybe it’s because bulgur is more budget-friendly than rice or simply because it’s easier to cook. 

Also, bulgur has always felt like true countryside food. If you have roots in a village like we do, you’ll know exactly what we mean; bulgur pilavi is the go-to choice.

There are several versions of bulgur pilavi in Turkey, but today we’re talking about the most popular one: domatesli bulgur pilavi — bulgur pilaf with tomatoes.

Print Recipe

Bulgur Pilavi (Bulgur Pilaf)

Author: kebandkoft Courses: Best Sides

Prep Time 5 mins Cook Time 15 mins Rest Time 15 mins Total Time 35 mins

Servings: 4 Calories: 225kcal

Ingredients

Servings

• 2 tablespoons olive oil
• 1 onion medium, finely chopped
• 1 tablespoon tomato paste
• 2 cloves garlic finely diced
• 1 green pepper finely diced
• 1 red pepper finely diced
• 1 cup bulgur extra coarse
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried mint
• ½ teaspoon black pepper
• 2 tomatoes medium, diced
• 1½ cups hot water

Instructions

1. • Heat olive oil in a pan and sauté the chopped onion until soft.
   • Stir in the tomato paste, then add diced garlic and cook for 1 minute.
   • Add diced peppers and cook until they start to soften.
   • Add the bulgur and spices. Cook for 2–3 minutes, stirring occasionally.
   • Stir in the chopped tomatoes and cook for another 2–3 minutes until softened.
   • Carefully pour in the hot water. Bring to a boil.
   • Reduce the heat to the lowest, cover, and cook for about 15 minutes or until the water is absorbed.
   • Remove from heat and let it rest, covered, for at least 15 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 25kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 1g5%

Trans Fat 1g

Sodium 627mg27%

Potassium 508mg15%

Total Carbohydrate 36g12%

Dietary Fiber 9g36%

Sugars 5g

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Vitamin A 1880 IU

Vitamin C 74 mg

Calcium 39 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not cook the bulgur over high heat. 

Bring the mixture to a boil, then reduce the heat to its lowest possible setting. Remember to keep your lid on the pot to prevent moisture from evaporating.

You cannot use fine bulgur for this pilaf recipe. Pilaf has to have some texture otherwise it turns out more like couscous. Medium, coarse or very coarse bulgur will work best and give a nice mouth-feel.

Allowing your bulgur to rest before serving it is another essential step, especially for coarse and very coarse bulgur. This allows the grains to continue cooking without losing additional moisture.