How to make Turkish Bulgur Pilav
Turkish Bulgur Pilaf is a nutritious, flavorful dish made with bulgur, sautéed onions, peppers, and aromatic spices. Cooked in broth and seasoned with cumin, paprika, and black pepper, it’s a healthy and versatile meal. Enjoy it as a satisfying side or main course, paired with yoghurt or a fresh salad.
I always keep this recipe handy when I need a side dish that’s not the usual rice or mashed or baked potatoes. It’s a different grain with a unique texture and taste that adds something new to the table.
Turkish cuisine is one of my favorites, and I love trying out its recipes and ingredients. I’m a big fan of dishes like börek and meatballs with Hasselback potatoes. Pide is especially awesome because it’s so versatile and perfect for using up leftovers.
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What is Bulgur?
Bulgur is a whole grain made from cracked durum wheat. It’s partially cooked, dried, and crushed into various sizes, from fine to coarse. Popular in Middle Eastern and Mediterranean cuisines, it has a nutty flavor, chewy texture, and cooks quickly. It’s commonly used in pilafs, salads like tabbouleh, and other dishes, and is rich in fiber, vitamins, and minerals.
What’s the difference between fine and coarse bulgur?
Bulgur comes in four different textures: fine, medium, coarse, and very coarse.
Fine bulgur has the smallest grains and is perfect for dishes like tabbouleh and kibbe. It doesn’t need to be cooked, just soaked.
Medium bulgur is used in recipes like veggie burgers, porridge, or stuffing vegetables.
Coarse bulgur has larger grains and is ideal for heartier dishes like pilafs, while very coarse bulgur is used for robust, textured dishes.
Why this recipe works
This recipe works because it uses simple ingredients that all come together nicely. The bulgur cooks quickly and soaks up the flavors, while the vegetables and spices add great taste. It’s easy to make, versatile, and always hits the spot.
Substitutions
If you’re missing some ingredients from your pantry, it’s helpful to know what can be used as a substitute. That’s why I like to mention some alternatives.
- Coarse Bulgur: Use fine bulgur.
- Onion: Substitute with shallots or leeks.
- Green Pepper: Use red or yellow bell pepper instead.
- Garlic Cloves: Replace with garlic powder.
- Tomatoes: Use canned diced tomatoes or tomato puree.
- Olive Oil: Replace with vegetable oil or canola oil.
Recipe variations
Bulgur pilaf is a delicious and versatile dish that can be prepared in various ways. Here are a few variations you can try:
Vegetable Bulgur Pilaf: Sauté onions, garlic, and your choice of vegetables such as bell peppers, carrots, peas, or zucchini. Add the bulgur and vegetable broth, then cook until the bulgur is tender. Season with herbs like parsley, thyme, or oregano.
Mediterranean Bulgur Pilaf: Cook the bulgur with vegetable broth, then stir in chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese. Finish with a drizzle of olive oil and a squeeze of lemon juice.
Spiced Bulgur Pilaf: Toast the bulgur in a bit of olive oil, then add chopped onions, garlic, and your favourite spices such as cumin, coriander, paprika, or turmeric. Cook with vegetable broth until the bulgur is fluffy and aromatic.
Mushroom Bulgur Pilaf: Sauté sliced mushrooms with onions and garlic until they release their moisture. Add the bulgur and vegetable broth, then cook until the bulgur is tender. Finish with a sprinkle of fresh parsley or thyme.
Tomato Bulgur Pilaf: Sauté onions and garlic until softened, then add diced tomatoes and cook until they break down. Add the bulgur and vegetable broth, then cook until the bulgur is cooked through. Season with salt, pepper, and herbs like basil or oregano.
Feel free to experiment with these variations by adding or substituting ingredients based on your taste preferences.
Serving options
Bulgur pilaf is a delicious and nutritious dish made with bulgur wheat. It is a versatile dish that can be served in various ways to complement different meals or cuisines. Here are some serving options for bulgur pilaf:
As a side dish: Bulgur pilaf can be served as a side dish alongside grilled meats, roasted vegetables, or stews.
Salad base: Use bulgur pilaf as a base for salads. Add fresh vegetables like cucumbers, tomatoes, bell peppers, and herbs. You can also include protein sources like grilled chicken, chickpeas, or feta cheese. Drizzle with lemon juice or a light dressing for added flavour.
Stuffed vegetables: Stuff vegetables like bell peppers, zucchini, or tomatoes with seasoned bulgur pilaf. Bake them in the oven until the vegetables are tender and the pilaf is heated through. This makes for a nutritious vegetarian main course.
Wrap or roll: Spread a layer of bulgur pilaf on a flatbread or tortilla, and add your choice of fillings such as grilled chicken, falafel, or roasted vegetables. Roll it up and enjoy it as a wholesome wrap or roll.
Breakfast bowl: Start your day with a nutritious breakfast bowl by topping cooked bulgur pilaf with Greek yoghurt, fresh fruits, nuts, and a drizzle of honey. It’s a wholesome and filling way to kickstart your morning.
Mediterranean mezze: Serve bulgur pilaf as part of a mezze platter alongside other Mediterranean dishes like hummus, tzatziki, olives, and pita bread. It adds a delicious grain element to the spread.
These are just a few suggestions, and you can get creative with your serving options based on your personal preferences and the ingredients you have on hand.
How to store
You can store the leftovers in an airtight container for up to 3 days. You can use it in salads, wraps or for making patties.
Give these a try
- Saksuka
- How to make Turkish Pide
- Baked Aubergine with Yogurt Dressing
- Chickpea Ratatouille: A Delicious Vegan Dish
FAQs for Turkish Bulgur
1. Can I add other vegetables to the bulgur?
Yes, feel free to add vegetables like carrots, peas, or corn.
2. How do I know when the bulgur is cooked properly?
The bulgur should be tender and fluffy. If it’s still firm or chewy, cook it a bit longer and add more liquid if needed.
3. Can I use bulgur in recipes other than pilaf?
Yes, bulgur can be used in salads, soups, or as a stuffing for vegetables.
4. Is bulgur a good source of nutrition?
Yes, bulgur is high in fibre, vitamins, and minerals, making it a nutritious choice.
5. Can I make bulgur pilaf ahead of time?
Yes, you can make bulgur pilaf ahead of time. Store it in the fridge and reheat it when ready to serve.
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Turkish Bulgur Pilaf
Equipment
- Saucepan or Pot: Use a medium-sized saucepan with a lid, large enough to hold all the ingredients.
- Wooden Spoon or Spatula: Stir with a wooden spoon or spatula to prevent sticking and avoid scratching the pot.
- Cutting Board and Knife: You'll need these for chopping onions, garlic, or any vegetables you're adding.
Ingredients
- 300 grams of coarse bulgur
- 1 large onion finely chopped
- 1 green pepper chopped
- 4 garlic cloves chopped
- 3 tomatoes grated
- 2 tablespoons of tomato paste
- 4 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 750 ml of water or vegetable stock
Instructions
- Rinse the bulgur until the water runs clear and let it soak until ready to use.
- On medium heat, sauté the onion until it becomes translucent. Add the chopped garlic and cook for 1 minute. Then, add the green pepper and cook until it softens.1 large onion, 4 garlic cloves, 4 tablespoons of olive oil, 1 green pepper
- Season with salt and pepper, and stir in the grated tomatoes. After 3 minutes, add the tomato paste and whisk until well combined.3 tomatoes, 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of tomato paste
- Drain the soaked bulgur and add it to the pan along with the stock or water. Bring it to a boil and then reduce the heat to low. Cover the pan with a lid and let it cook for about 15-20 minutes, or until the liquid is absorbed.
- Remove from heat and let the pilaf cool down.
