Turkish Bulgur Pilaf
Turkish Bulgur Pilaf is a savory, one-pan side dish made with coarse bulgur, fresh tomatoes, and red peppers that cooks in broth for a tender, fiber-packed alternative to rice.
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Turkish Bulgur Pilaf is a savory, one-pan side dish made with coarse bulgur, fresh tomatoes, and red peppers that cooks in broth for a tender, fiber-packed alternative to rice.
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Heat olive oil and butter in a large skillet or pan over medium heat.
Sauté the minced garlic for about 30 seconds until fragrant, then add the tomato paste and cook for another minute, stirring constantly.
Add the finely diced red bell pepper, grated onion, and grated tomato to the pan. Cook for 5-7 minutes until the vegetables have softened.
While the vegetables cook, rinse the bulgur in a fine-mesh strainer under cold water.
Add the rinsed bulgur to the pan and stir to coat it with the vegetable mixture.
Pour in the broth, then season with salt and paprika. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, or until all the liquid is absorbed.
Turn off the heat and let the pilaf steam, still covered, for 10 minutes.
Remove the lid and fluff the bulgur with a fork before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth or microwave covered until warm.
Coarse bulgur (pilavlik) has larger grains and holds its texture better in pilaf dishes, while fine bulgur absorbs liquid quickly and works better for dishes like tabbouleh. This recipe requires coarse bulgur.
Yes, prepare it up to 2 days ahead and reheat gently on the stovetop with a splash of broth, or reheat covered in the microwave.
You can use cracked wheat, farro, or long-grain white rice using the same liquid ratio, though cooking time may vary slightly.
Yes, it's vegetarian as written. Use vegetable broth instead of chicken broth to keep it fully plant-based.
The bulgur is ready when all liquid is absorbed and the grains are tender but still separate, about 15-20 minutes after coming to a simmer.
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