Turkish Bulgur Pilaf

A blue plate with bulgur garnished with chopped parsley.

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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.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Turkish

Servings: people

Calories: 276kcal

Author: Daniela Apostol

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 (150 g)
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