published Jul 29, 2024 Bulgur is a type of cereal grain, like rice or corn, that’s a great source of fiber and even protein. It’s a versatile ingredient found in plenty of Turkish dishes — grain salad filled with vegetables and herbs, spiced beef croquettes, baked chicken, and many more. I personally love it because it’s so easy to cook and has a tender, appetizing texture. It takes on other flavors really well and goes with pretty much everything! It’s especially delicious in this bulgur pilaf. This easy to make bulgur pilaf recipe is, more specifically, bulgur pilavi — a tomato bulgur wheat dish and a staple of Turkish cuisine. I’ve adapted it from Sabrina Ghayour’s bulgur pilaf recipe in her Persiana (an amazing book!) and am really pleased with the results. Give it a try! According to Sabrina, bulgur pilavi is traditionally served with kebabs, but it can really go with any grilled meat or vegetable dish.
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Saucepan – Use a large pan that can hold all of the vegetables, chicken stock, and wheat. Make sure you have its lid on standby!
Storing and Reheating
Leftover bulgur pilaf can be refrigerated for up to 4 days. It also freezes fairly well for 2 to 3 months. A good rule to remember is that both fine and coarse bulgur wheat should be rinsed before cooking with fine bulgur calling for a 1:1 water-to-bulgur ratio and coarse a 2:1 water-to-bulgur ratio. It absorbs flavors well as in this recipe. Be sure to follow recipe directions as some ratios differ with ingredients.
Bulgur Wheat – I prefer the coarse variety in this bulgur pilaf recipe. The larger, whole grain makes for a wholesome dish. Yellow Onion – Feel free to substitute with red or white onion. Red Bell Pepper – Sweeter, juicier red bell peppers are beautiful alongside the robust tomato paste in bulgur pilavi. Yellow or orange bell peppers are your best substitutes — green will likely be too bitter. Tomato Paste – It is possible to substitute tomato paste with puree or sauce, but you’ll need to use more of either to get a rich tomato bulgur wheat. Be sure to adjust the amount of liquid you add to the dish to compensate. Olive Oil – For sauteeing the onions and peppers. It can be substituted with another neutral oil, but that would affect the flavor — something to consider! Butter – Butter isn’t necessarily a must in this dish, but I find it enhances the nuttiness of the wheat and gives it a “toasted” flavor. Chicken Stock – You could use water instead, though the wheat will not be as flavorful overall. Feel free to also substitute with vegetable broth.
Tomato bulgur wheat is just as easy to reheat as it is to cook! Simply return it to your saucepan, add a bit more chicken stock (and a little tomato paste, if desired), and stir over medium heat until warmed through. Love this recipe? Share it with the world on Pinterest.
