Turkish Bulgur Pilaf Recipe
User Reviews
5
Turkish Bulgur Pilaf Recipe
Description
The Turkish Bulgur Pilaf Recipe features a base of olive oil sautéed onions and green pepper, with tomato paste added for depth. Ground cumin adds warmth alongside fresh diced tomato and chickpeas. Bulgur, either coarse or extra coarse, is stirred in before adding boiling water or vegetable stock, seasoned with salt and black pepper. The pot is brought to a boil, then simmered until the liquid is absorbed and the bulgur is tender.
The pilaf rests off heat to complete cooking and allow flavors to meld, then is fluffed with a fork for a light texture. The fresh parsley garnish adds a clean, herbaceous finishing note. This dish showcases the nutty flavor of bulgur combined with savory tomato and spice elements.
This pilaf makes a satisfying side or base for a meal and can be made ahead or frozen for storage. Variations include cooking bulgur with toasted vermicelli pasta for added texture. The recipe uses simple ingredients common in Turkish cooking and delivers a warm, hearty grain dish.
Ingredients
- 2 tbsp olive oil or butter
- 1 onion chopped, medium sized (approximately 1 cup)
- 1 green pepper seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
- 2 tbsp tomato paste
- 1 teaspoon cumin ground
- 1 cup bulgur both coarse and extra coarse bulgur would work for this recipe, coarse
- 1 tomato cut into small cubes (approximately 1 cup, fresh
- 1 can chickpeas drained and rinsed
- 2 cups water boiling water (or you can use vegetable stock)
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
Garnishes
- handful of Italian or flat leaf parsley, chopped
Instructions
- Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
- Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
- Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
- Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.
Notes
- To freeze, cool the pilaf thoroughly, store airtight for up to 2 months, and thaw in the fridge one day before reheating on the stove.
- For a variation with vermicelli pasta, toast 1/4 cup vermicelli in oil until golden, then add bulgur and cook as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (4 cups of cooked bulgur)
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 661mg | 28% |
| Potassium | 401mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 32mg | 36% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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