Bulgur Pilavi (Traditional Turkish Pilaf)

Bulgur Pilavi is a traditional Turkish recipe made with bulgur wheat, tomatoes, onions, and spices. It’s topped with fresh herbs. It’s super flavorful, nutritious, and vegan!

I have been eating bulgur since I was a kid! It was a staple in our home. My mom prepared bulgur pilaf at least once a week to pair as a side dish with all sorts of recipes like grape leaves, stuffed peppers, spanakopita, or chickpea soup.

Growing up, we always had bulgur the same way prepared with onions in broth. It wasn’t until I started teaching at an Armenian school that I was introduced to this version of bulgur prepared with tomatoes and onions. In Armenian, it was called Eech. It was always one of the dishes brought to our school potlucks, and it soon became one of my favorite Mediterranean recipes to prepare.

What is Bulgur?

If you’re unfamiliar with bulgur, it’s cracked wheat that’s partially cooked or parboiled to make for easy and quick preparation. It’s also highly affordable and nutritious! It is used in many traditional Middle Eastern dishes. It has a mild flavor. Bulgur is also high in dietary fiber, making it an excellent choice to add more nutrition to your meals.

Bulgur and cracked wheat are often confused as being the same thing. However, they are different in the way that they are prepared. Cracked wheat is not parboiled like bulgur. It comes in different consistencies. You can purchase fine bulgur up to coarse bulgur. For this dish, I recommend using extra coarse.

What is Bulgur Pilavi?

Bulgur Pilavi is a traditional Turkish dish that consists of bulgur and onions simmered in a tomato base with spices like garlic and red pepper paste. It is a staple in Turkish cuisine. The bulgur is cooked first in boiling water with whisked tomato paste until it has softened and absorbed all the flavors.

This dish is called different names depending on where you are. In Arabic, it is called Burghul bi banadoora which translates to bulgur in tomatoes. In the Mediterranean, it is called bulgur pilav or bulgar pilaf.

Many Turkish recipes pair nicely with this pilaf. Try manti, kofte, or lahmacun. This version of bulgur pilav is super simple to prepare. It can be served warm or cold and topped with fresh herbs such as mint or parsley. You can enjoy it as a side dish. Serve it with spinach or kale, and top it with chickpeas for a complete meal. It’s a hearty and delicious dish that can be enjoyed as a main meal or as part of a more extensive spread. It is important to note that bulgur is not gluten-free as it is made from wheat germ.

💗 Why This Recipe Works

• Vegan Friendly
• Simple Ingredients
• Slightly Spicy Taste
• Nutrient Rich
• Easy to Make
• A Substitute for Rice

🥣 Ingredients and Notes

Bulgur: Rich in fiber and nutrients, bulgur is a dried wheat product that can be purchased at most grocery stores. I prefer buying my bulgur from my local Mediterranean market or in the bulk section of the grocery store. Use medium coarse bulgur.

Diced Onions and Garlic: You’ll need one yellow onion finely chopped and three cloves of garlic minced that you’ll sauté in olive oil or butter.

Tomato Paste: You’ll need one 6-ounce can of tomato paste.

Red Pepper Paste: A small chili paste adds a hint of spice. It’s not overwhelming, but if you dislike spice, you can leave it out.

Lemon Juice and Water: The bulgur is cooked in water and lemon juice. You’ll need two lemons juiced or ½ a cup of lemon juice.

Fresh Herbs: Finely chopped parsley and green onions add a fresh element to this side dish.

📋 Step by Step Instructions for Bulgur Pilavi

Step 1: Heat a large sauté pan or pot over medium heat. Add the olive oil and the diced onions. Cook for 3-5 minutes or until translucent.

Step 2: Add the salt, chili paste, lemon juice, and tomato paste to the pan with the onions. Stir until everything is combined. Allow the mixture to warm and come to a simmer.

Step 3: Add 4 cups of water to the pan. Whisk together until the tomato paste mixture is completely incorporated into the water. Bring to a boil.

Step 4: Remove the pan from the heat. Add the bulgur. Stir to combine. Cover with a lid and allow it to sit for 30 minutes.

Step 5: Fluff with a fork or spoon. Transfer to a serving dish. Top with fresh chopped parsley and green onions.

👩🏻‍🍳 How to Serve

Serve warm or cold! It’s a great dish to bring to a potluck.

Salad: Serve on top of leaf spinach, arugula, kale, or spring mix. Add the bulgur on top with fresh herbs and top with chickpeas to create a super nutritious and filling meal!

Side Dish: I most frequently prepare this recipe as an accompaniment with stuffed grape leaves, spinach boureg (spanakopita), and grilled vegetable kebabs.

❄️ How to Store and Keep

Refrigerate: Allow the bulgur to come to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 5 days.

Freeze: You can also freeze this pilaf! Freeze without the fresh herbs added. Allow it to come to room temperature. Transfer it to a freezer-safe airtight container. Store in the freezer for up to 3 months.

Defrost/Reheat: When ready to defrost, transfer to the refrigerator to defrost overnight. Enjoy it cold, or transfer it to the microwave to warm it. Top with fresh parsley and chopped scallions.

💭 Expert Tips

• Use medium coarse bulgur.
• Be sure to remove the pilavi from the heat while it is covered. The bulgur does not need to be over heat to cook. It will burn on the bottom if you leave it on the pan over heat.
• Eliminate the red pepper paste if you don’t want any spice. Note that the spice is mild.

😋 More Mediterranean Recipes!