Bulgur Pilav

Oct 9

A timeless classic in every Turkish home

Bulgur Pilav has always been a comforting, hearty dish in our home, and it’s one that’s been part of Turkish cuisine for over a thousand years. My mom would make this dish on busy weeknights, filling the kitchen with the delicious aroma of onions and tomatoes simmering away. What makes this recipe special is its simplicity—just a few basic ingredients come together to create something incredibly satisfying. Whether served plain or with a spoon of yogurt and fresh spring onions, it’s always a crowd-pleaser.

One of my favourite things about Bulgur Pilav is its versatility. Traditionally, every region of Anatolia has its own version, often with beef, chicken, or lentils, but the simplicity of the vegetarian version has gained popularity in recent years. No matter how you prepare it, Bulgur Pilav is always a warm, nourishing dish that brings people together.

PLAIN BULGUR PILAV: PILAV MADE WITH PARBOILED WHEAT GROAT & VEGETABLES

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Ingredients

2 cups large grain bulgur (parboiled wheat groat)
3 cups water (or chicken broth or beef broth)
⅓ cup olive oil
1 large onion, diced
1 large red pepper, diced
½ tbsp salt
3 medium-sized tomatoes, diced
1 tbsp red pepper flakes
1 tbsp salt
3 tbsp dried mint

Notes from the Kitchen

Large grain bulgur gives this pilav the appropriate texture. Please keep in mind that cooking time and volume of cooking water would change based on grain size.

Directions

PREPARATION

Peel, wash, and dice the onion; set aside.
Wash the red pepper, discard the seeds and stem, then dice and set aside.
Wash the tomatoes, dice, and set aside.
Lightly rinse and drain the bulgur.

COOKING

Heat ⅓ cup of olive oil in a large, shallow pot over medium-high heat.
Add the diced onions to the warmed oil, stirring for 5-6 minutes until soft.
Stir in the diced tomatoes and cook for another 5-6 minutes.
Pour in 3 cups of water (or broth), then add the washed bulgur and diced red pepper.
Add ½ tbsp salt, 1 tbsp red pepper flakes, and give everything a good stir.
Cover the pot with a lid, lower the heat to the minimum setting, and let it simmer for 20-25 minutes, or until all the liquid is absorbed.
Once cooked, turn off the heat, sprinkle 3 tbsp dried mint over the pilav, cover with the lid, and let it rest for 10-15 minutes.
Before serving, gently fluff and mix the pilav.

SERVING

Bulgur Pilav is traditionally served warm, often accompanied by a generous spoonful of plain yogurt and fresh spring onions on the side. The dish is a perfect blend of soft bulgur with a hint of spice from the red pepper flakes and the cozy fragrance of dried mint. A simple and timeless classic.

Afiyet olsun!