Easy Turkish Bulgur Pilav
Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.
Servings: 3
Calories: 249kcal
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion small diced
- 3 sweet long thin green pepper small diced
- 1 tbsp tomato paste
- 1 cup coarse bulgur
- 1 cup grated tomatoes
- ⅛ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 2 cups hot water
Instructions
- Heat the olive oil and butter in a shallow pot. Add the onion to the pot and cook until it gets translucent. Add the pepper to the pot, cook for a few minutes, then add the tomato paste and mix them well.
- Add the bulgur to the pot and saute for about 5 minutes. Then add the grated tomatoes, spices, and salt over the bulgur.
- Cook for a few minutes, then add the water to the pot and close the lid. When the water is boiled, reduce the heat to medium-low. Cook until the bulgurs boil down for about 10-12 minutes.
- Turn off the heat, open the lid and gently fold the bulgur pilaf. After that, close the lid again, and rest for about 20 mins at room temperature.
Video
Nutrition
Calories: 249kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 267mg | Potassium: 609mg | Fiber: 12g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg
Tips, Notes & Substitutes:
This fantastic vegetarian dish is full of flavor and perfect for a weeknight meal. The best part about this recipe is that it is so versatile – you can easily substitute different vegetables or proteins to suit your taste.
Some important tips and tricks to keep in mind when making this dish:
- If you want a bit of extra flavor, you can add red bell peppers and garlic to the pilaf.
- I like to add some chopped fresh parsley to the dish before serving, but this is optional.
- This dish can be served as is or with a dollop of yogurt or some grilled chicken or lamb on top.
- The water holding capacity of each bulgur is different; you can learn the ratio of your bulgur by testing it over time.
- It is essential to rest the pilaf; instead of consuming it right away, give it a rest. Cover the pot with a towel or a dense cloth, so the temperature does not decrease dramatically. This way, it will rest better.
- While the pilaf is cooking, be careful not to open the lid frequently and not to stir it.
