Turkish Bulgur Pilaf, a quick and easy side dish that goes wonderfully well with any roast. It's light and fluffy, flavouful and delicious, and an excellent alternative to the good old rice.
With the festive season well and truly behind us, it is time we went back to lighter, more nutritious dishes to reset our bodies after all that feasting on rich dishes and decadent desserts.
We all get caught up in the "healthier me" new year's resolutions, but apart from the big celebrations when we can indulge to our hearts' content, a well balanced diet shouldn't be so much dreaded.
And lighter, more nutritious meals can be delicious and something we look forward to as well. This Turkish-style bulgur pilaf is wonderfully fragrant and fluffy, but so simple and easy to make.
Whether you just need a nice side dish to go with some grilled chicken, or some some delicious beef steak bites, pan-fried fish or some good pork chops, this bulgur pilaf is an incredible versatile side that everyone will love.
You only need a few easily-available ingredients to put this together, I used regular dried bulgur wheat for my recipe, which can be found in most supermarkets, but coarser bulgur can be used too.
Bulgur wheat is perhaps more popular in Tabbouleh Salad, which is excellent all year round, not just in the summer months.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- dried bulgur wheat - it's the most common one, and many shops will sell it in the same aisle where you can find rice, pasta and other dried grains and pulses
- chicken stock/broth - if you are looking for a vegan/vegetarian option, replace it with vegetable stock, I always go for Knorr stock pots and dissolve them in the necessary amount of water
- chopped tomatoes - easily available, they are my go-to in the winter months when fresh tomatoes, although available, are not as ripe and jucy and delicious as they are in the summer months
- tomato paste - adds colour and a natural sweetness to the dish
- onion - I used regular onion, but red onion or shallots also work
- garlic - fresh is always better than the dried garlic granules
- red pepper - or any other colours, that's what I had in
- butter and olive oil - for frying the onion, you can leave the butter out for a vegan option
- salt & pepper -to taste
- dried oregano & mint - for a touch of flavour
Variations
I chose to leave this side dish mild, as it was meant to be a family dish that all my 3 kids, included the old year old one had as part of our dinner. But if you have older kids who can handle some heat, you can add some chilli flakes or chilli peppers to the tomato sauce.
Spices like ground cumin or curry powder can be added too, if you prefer a bit of a punch, the spices should be added once the onion is fried, and before the tomatoes go in.
Step-by-step photos and instructions
- in a large pan, add the oil and butter, and allow the butter to melt
- add the chopped onion with a pinch of salt, and leave it to fry until golden ( see photo 2)
- add the chopped tomatoes, peppers and tomato paste, give it a good stir, place a lid on, and leave it to cook for 4-5 minutes until the tomatoes are mushy
- add the bulgur wheat
- add the dried herbs, season with salt and pepper
- pour in the chicken stock, place the lid back on to pan, and leave it to cook until all the liquid is evaporated and the bulgur is tender ( see photo 7)
- fluff it up with a fork, then garnish with chopped parsley
Expert tips
Once it's cooked, the bulgur should not be mushy, but perfectly tender and the grains nicely separated. The ratio bulgur wheat to water is important, as too much water will take longer to evaporate and the wheat will be overcooked.
Do not increase the temperature, or the pilaf can stick to the pan, just leave it on a medium heat until all the liquid is gone, and just gently shake the pan now and then to make sure nothing sticks.
Make sure you use dried bulgur wheat for this recipe and not parboiled or ready cooked bulgur!
Other grain side dishes
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Turkish Bulgur Pilaf
Ingredients
- 1 cup dried bulgur wheat ( 185 g)
- 1 ½ cups chicken stock (broth) (375 ml)
- 1 tablespoon olive oil
- 2 tablespoon butter ( 30 g)
- 1 onion
- ½ red pepper
- 1 cup chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried mint
- 1 tablespoon chopped parsley
- 2 cloves of garlic
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the butter and oil to a large pan set over a medium heat, and allow the butter to melt.
- Peel and chop the onion, and add it to the pan with a pinch of salt.
- Leave the onion to fry until golden, then add the peeled and chopped garlic.
- Add the chopped pepper, and give it a good stir.
- In go the chopped tomatoes.
- Mix everything well, then place a lid on the pan for 4-5 minutes until the tomatoes are mushy.
- Add the bulgur, and mix well.
- Season with salt and pepper, add the dried herbs, and pour in the stock, and place the lid back on the pan.
- Leave it to cook until all the liquid is evaporated.
- Use a fork to fluff the bulgur up, and garnished with chopped parsley.
Video
Notes
- Once it's cooked, the bulgur should not be mushy, but perfectly tender and the grains nicely separated. The ratio bulgur wheat to water is important, as too much water will take longer to evaporate and the wheat will be overcooked.
- Do not increase the temperature, or the pilaf can stick to the pan, just leave it on a medium heat until all the liquid is gone, and just gently shake the pan now and then to make sure nothing sticks.
- Make sure you use dried bulgur wheat for this recipe and not parboiled or ready cooked bulgur!
Nutrition
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