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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.