Turkish Bulgur Pilaf Recipe
Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.
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 ground cumin
- 1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
- 1 fresh tomato cut into small cubes (approximately 1 cup)
- 1 can chickpeas drained and rinsed
- 2 cups water boiling water (or you can use vegetable stock)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
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
- Freezing Instructions: To freeze this bulgur pilaf recipe, simply bring it to room temperature, place it in an airtight container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it. To cook Bulgur Pilaf with Vermicelli:
Heat oil (or butter): Heat oil in medium heat. Saute vermicelli: Add in 1/4 cup vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring. Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
- Heat oil (or butter): Heat oil in medium heat.
- Saute vermicelli: Add in 1/4 cup vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning.
- Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
- Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
Nutrition Information
Nutrition Facts
Serving: 4servings (4 cups of cooked bulgur)
Amount Per Serving
Calories 213
% 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.