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Bulgur wheat pilaf in a bowl.
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5 from 1 vote

Easy Bulgur Pilaf (Turkish Recipe)

If you love simple, comforting meals bursting with Mediterranean flavor, this easy bulgur pilaf will become your new favorite side dish. Made with cracked wheat, tomato paste, and chicken or vegetable broth, it's hearty, wholesome, and ready in under 30 minutes. Think of it as the savory, healthier cousin of rice. Light, nutty, and deeply satisfying.
Prep Time2 minutes
Cook Time20 minutes
Resting time8 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean, turkish
Diet: Vegan, Vegetarian
Servings: 4 servings (as a side)
Calories: 275kcal
Author: Makos

Ingredients

For the basic recipe:

  • 1 cups medium coarse #3 bulgur wheat see note#1 for other grind sizes
  • 2 tablespoon olive oil or butter
  • ½ onion finely chopped
  • ½ sweet red pepper or green, finely chopped
  • 1 cloves garlic minced - double this if you love garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 2 cups low sodium chicken broth or water or vegetable broth, boiling hot
  • ¼ teaspoon salt adjust this to taste

Optional add-ins:

  • 1 fresh Roma tomato cut into small cubes
  • 1 ½ cups cooked chickpeas drained and rinsed
  • 2 cups cooked chicken cubed
  • 2 cups fresh baby spinach add two minutes before turning off the heat, and give a quick stir

For serving:

  • Fresh parsley or mint, Greek yogurt, dried chili flakes, sliced onion
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Instructions

  • Transfer the bulgur, olive oil and onion to a pan and sauté over medium-high heat until the onion is soft and the bulgur starts to change color and smell nutty (about 8 minutes).
    Bulgur, onion and olive oil in a pot and a wooden spoon.
  • Add the pepper, garlic, cumin, black pepper, tomato paste and Roma tomato (if using) and sauté for 2 minutes more.
    A hand adding black pepper to the pot with bulgur wheat.
  • Add the chicken broth (or water) and the salt, stir well, taste and adjust the seasonings.
    👉 At this step also add the chickpeas or chicken, if using.
    A hand adding broth to a pot with bulgur.
  • Bring to a boil, reduce heat to a gentle simmer, cover with a lid and simmer for 12-13 minutes until the juices have been absorbed.
    A hand covering a pot with a lid.
  • Turn off the heat and let it rest (covered) for 7-8 minutes - this allows the bulgur to absorb the extra liquid and fluff up. Give your bulgur pilaf a stir with a fork and serve with fresh parsley or mint, a dollop of plain Greek yogurt and thinly sliced onion.
    A hand fluffing cooked bulgur with a fork.

Video

Notes

Note #1: For different grind sizes it's best to measure by weight.  For fine bulgur (#1): Bring to a boil, cover with a lid, turn down the heat to low and simmer for 2 minutes. Turn off the heat and let it rest for 5 minutes. For extra coarse bulgur (#4) simmer for about 15 minutes, then rest for 8 minutes.
Note #2: If you prefer the pepper very soft, add it to the pan at the same time as the onion (step 1).
Note #3: To make this dish vegan use olive oil or another vegetable oil) and water or vegetable broth.
👉 I've kept the quantities of cumin, garlic, and tomato paste to a minimum to let the flavor of the bulgur shine. Feel free to add more if it suits your taste!
⚠️ Turn the heat down to a very gentle simmer, otherwise the water will quickly evaporate instead of being absorbed by the grains. If the bulgur pilaf is not fully cooked (give it a taste at the end of cooking - it should be slightly firm and chewy) add a splash of boiling water and simmer until cooked.
✏️ Nutrition Information is estimated on the basic recipe without the add-ins.

More recipes with bulgur whea:

Nutrition

Calories: 275kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 223mg | Potassium: 415mg | Fiber: 10g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 2mg
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