Bulgur Pilaf Authentic Turkish Recipe

In this post I will show you how to make Bulgur pilaf (as we call Bulgur Pilavi) in two different ways. First, the classic Tomato Bulgur Pilaf and then second the version of it made with Bulgur Pilaf with Vermicelli. Before I continue talking about this Turkish bulgur dish, I recommend that you check out my post on What is Bulgur Wheat where I covered everything you need to know about different types of bulgur, where to purchase it, and how it is different from crack wheat. And if you’d rather cook bulgur in a more basic way, feel free to check out the post I wrote on How To Prepare and Cook Bulgur like rice to learn how different types of bulgur are cooked differently (and why) along with other bulgur recipes to help you incorporate it in your daily cooking.

What Is Bulgur Pilaf?

Bulgur pilaf is a Turkish vegetarian (or vegan) side dish made by cooking bulgur with various vegetables, and water (or stock) on the stove top. With that being said, it is a staple in many other Middle Eastern countries including Lebanon and Syria. In some circles, what we call bulgur pilaf is referred to as Turkish bulgur rice pilaf recipe as the method of cooking is very similar to cooking rice.

Ingredients:

To make this Turkish Bulgur Pilaf recipe, you will need:

Coarse Bulgur Wheat #3: While I used coarse bulgur wheat to make this recipe, both medium coarse #2 and extra coarse #4 would work in the recipe. Tomato & Tomato Paste: One medium size tomato cut into small cubes should be fine. You can also use a cup of canned diced tomatoes. Onion: Chopped Green pepper: Seeded jalapeno or green (or any other color) bell peppers would both work. Chickpeas: I used a can of chickpeas to add in a bit more plant-protein into the recipe. Cooking Liquid: You can use both water or vegetable stock. Spices: I used ground cumin with salt and pepper

How To Prepare Bulgur for Making Pilaf? Should I rinse it before cooking?

While there is nothing special that you need to do to prepare it for cooking, most people wonder whether or not to rinse bulgur wheat before cooking. You cannot go wrong either way. It is a personal preference. Growing up my mother always rinsed bulgur before cooking. Nowadays, if I am buying packaged bulgur I usually skip rinsing it. The only time I rinse bulgur before cooking is if I am buying it from the bulk bin section of our grocery store as they might get dusty easily.

How To Rinse Bulgur Wheat?

If you decide to rinse it, simply place it in a fine mesh strainer, rinse under cold running water for 30-45 seconds, and drain it before adding into the pot.

How To Cook It in Turkish Style?

This Mediterranean Bulgur Wheat Pilaf recipe is truly easy and quick to make. Here is how you cook it:

Bulgur With Vermicelli – Mom’s Version

Bulgur pilaf with vermicelli was one of my mom’s signature dishes. While the bulgur pilaf made with tomato sauce is more of a traditional way of serving it, you can also make a more basic version with vermicelli. To cook Bulgur Pilaf with Vermicelli: Don’t have vermicelli on hand? You can use orzo instead. No need to make any changes to the recipe or the way that it is cooked.

What Kind of Bulgur Wheat is Best? Can I cook this pilaf with other types of bulgur wheat?

Growing up, my mom always used coarse bulgur wheat (#3 or #4 & also known as pilavlik bulgur) to make this bulgur pilaf recipe. However, you can certainly make this dish using other types of bulgur, like fine bulgur (#1), red bulgur, or medium-coarse bulgur (#2). The only difference would be the cooking time as listed below:

Fine bulgur – shorten cooking time by 3-4 minutes Medium coarse bulgur – shorten cooking time by 2-3 minutes Red Bulgur – treat it like it is medium-coarse bulgur and shorten cooking time by 2-3 minutes.

Helpful Tips from My Mom’s Recipe Book:

My mom used to refer to these tips as “the secret to making the best bulgur pilaf recipe.” I made sure to explain everything you need to know about shopping for and cooking with bulgur wheat to help you feel confident about bulgur wheat.

How To Freeze?

To freeze this bulgur pilaf recipe simply bring it to room temperature, place it in an airtight container, and freeze up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.

What To Serve It With?

Traditionally, we serve this bulgur pilaf recipe as a side dish with chicken and meat dishes. However, below I do have some serving suggestions for those of you who are following a vegetarian diet as well.

As A Side Dish with Meat Dishes:

Beef Stew Instant Pot Pot Roast Ina Garten’s Pot Roast Turkish Meatball recipe Orange Chicken with Fennel Meatball Potato Casserole

As A Vegetarian Dish With:

Tzatziki Sauce – A bowl of it on the side would be perfect Yogurt Dressing – A drizzle of my yogurt salad dressing on top would be great Cauliflower Curry – I use this simple bulgur pilaf recipe as a bedding for my favorite vegan recipe like this cauliflower curry recipe.

Other Recipes with Bulgur Wheat:

Tabbouleh Salad Chicken with Bulgur Middle Eastern Stuffed Peppers Bulgur Wheat Butternut Squash Salad Vegan Chili – This recipe uses coarse bulgur to mimic the meat texture