Turkish Bulgur Pilaf Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
340 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Turkish
Turkish Bulgur Pilaf Recipe
Description
The Turkish Bulgur Pilaf Recipe combines coarse bulgur with diced onion, garlic, green pepper, chopped Roma tomatoes, and tomato paste cooked gently in olive oil. After rinsing the bulgur, the ingredients are sautéed and simmered together until the bulgur absorbs the water and softens. Wrapping the pot lid with a towel during the last phase ensures the pilaf steams perfectly to a fluffy finish without excess moisture.
The dish balances the mild pungency of onions and garlic with the fresh, slightly sweet tomato and green pepper base. The coarse bulgur provides a tender yet slightly chewy texture that holds the flavors well. Cooking the bulgur is a slow simmer process, which allows the tomato paste and vegetables to meld into the grain.
Turkish Bulgur Pilaf is versatile and can be served alongside grilled meats, stews, or as a vegetarian main with yogurt or salad. Its moderate seasoning and fluffy grain make it a satisfying accompaniment to a variety of dishes.
The recipe notes suggest using lighter coarse bulgur for best results and to add water in increments if not fully cooked. Leftovers store well refrigerated for up to five days and can be reheated on the stove or microwave. Additional vegetables like mushrooms or peas can be incorporated for variation.
Ingredients
- 2 cups bulgur coarse
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 green pepper diced
- 3 Roma tomato chopped
- 1 1/2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 1/2 cup water
Instructions
- Place the bulgur in a bowl and rinse a few times. Set it aside.
- Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
- Add in the diced green pepper and cook for a few minutes until it softens.
- Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
- Add the tomato paste and stir well so it combines with the other ingredients.
- Add the salt and pepper and add in the rinsed bulgur. Stir well.
- Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
- Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
- Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Notes
- Use coarse, lighter-colored bulgur typical for Turkish pilaf to achieve the ideal texture.
- Monitor water absorption during cooking and add extra water by 1/3 cup if the bulgur is not fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently.
- Enhance the pilaf by adding extra vegetables such as mushrooms, corn, or green peas if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 366mg | 15% |
| Potassium | 574mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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