Bulgur Pilaf

My easy Bulgur Pilaf is simple, healthy, full of flavour, and ready in about 30 minutes. It is made with coarse bulgur, butter, orzo, tomato paste, fresh tomato, sun-dried tomatoes, and hot stock.

This Turkish-style bulgur pilaf is perfect with grilled meat, chicken, kebabs, stews, casseroles, or vegetable dishes.

Jump to:

• Why This Recipe Works?
• What Is Bulgur Pilaf?
• What is Bulgur Wheat?
• Ingredients You'll Need
• How to Make Turkish Bulgur Pilaf
• Bulgur To Water Ratio
• Bulgur Vs Quinoa
• Recipe Tips From the Chef
• Serving Suggestions
• Bulgur Pilaf Variations
• Storage And Reheating
• Recipe FAQs
• Related Recipes
• Bulgur Pilaf

The orzo is fried in butter until golden, the tomatoes add colour and flavour, and the hot stock cooks the bulgur until tender. It is made in one pan with a few basic ingredients. It works well with so many Turkish and Mediterranean dishes, such as Kuru Fasulye, Green Beans, Kadınbudu Köfte - Turkish Meatballs with Rice, or Lamb Shish Kebab.

Why This Recipe Works?

• It is easy to make, and is ready in about 30 minutes.

• You only need a few pantry ingredients you might already have in hand.

• It is a great side dish for grilled meats, kebabs, stews, casseroles, and vegetable dishes.

• You can freeze the leftovers for up to 3 months.

• Coarse bulgur gives the pilaf a fluffy and chewy texture without becoming mushy.

• Frying the vermicelli or orzo in butter adds a lovely nutty flavour.

• Bulgur Pilaf can be made vegetarian or vegan by using vegetable stock and replacing butter with olive oil.

What Is Bulgur Pilaf?

Bulgur pilaf is a simple side dish made with bulgur wheat cooked in stock or water, often with tomatoes, onions, butter, olive oil, or tomato paste. It is very popular in Turkish, Middle Eastern, and Mediterranean cooking and is often served instead of rice.

In Turkey, bulgur pilaf is called bulgur pilavı. There are many different versions, but tomato bulgur pilaf is one of the most common and loved. It is usually made with coarse bulgur, which gives the pilaf a fluffy but slightly chewy texture.

This recipe uses tomatoes, sun-dried tomatoes, tomato paste, butter, and vermicelli or orzo for extra flavour. It is a great side dish for everyday meals and also works well for gatherings because it is easy to make and keeps well.

What is Bulgur Wheat?

Bulgur wheat is a whole grain made from cracked wheat that has been parboiled, dried, and crushed into different sizes. It is widely used in Turkish, Middle Eastern, and Mediterranean recipes such as Kisir - Turkish Bulgur Salad, Icli Kofte (Turkish Kibbeh), and Tabbouleh (Lebanese Tabouli Salad).

Bulgur has a mild nutty flavour and a pleasant chewy texture when cooked. It comes in different grinds, including fine, medium, coarse, and extra coarse. Fine bulgur is best for salads, soups, and kofte-style recipes, while coarse or extra coarse bulgur is best for pilaf.

For this bulgur pilaf recipe, coarse bulgur gives the best result. Fine bulgur absorbs liquid too quickly and can become mushy.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Bulgur - Use coarse or extra coarse bulgur for the best texture. Fine bulgur is not suitable for this recipe because it can turn soft and mushy.

• Butter - It adds extra flavor and nuttiness to bulgur pilav. You can use olive oil for the vegan version.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon.

• Sun-dried tomatoes - You can omit and add extra fresh tomatoes. It adds umami flavor to the pilaf.

• Vermicelli or Orzo - Vermicelli or orzo is often used in Turkish pilaf recipes. It adds texture and flavour after being toasted in butter. You can leave it out and use a little extra bulgur if you prefer.

• Stock - Hot stock gives the bulgur much more flavour than water. I prefer using Easy Chicken Stock (Bone Broth) or Basic Homemade Vegetable Stock, but you can use stock cubes if you don't have any stock on hand. Make sure you don't add too much salt, as ready-made stocks and stock cubes contain salt already.

How to Make Turkish Bulgur Pilaf

This easy Turkish-style bulgur pilaf is cooked in one pan and comes together quickly. The main things to remember are to use coarse bulgur, add hot stock, cook it gently, and let it rest before serving.

Wash The Bulgur

Place the bulgur in a fine sieve and rinse it under cold running water. This helps remove any dust and keeps the pilaf cleaner in flavour. Let it drain well before adding it to the pan. You don’t need to soak the bulgur for this recipe. A quick rinse is enough, as the bulgur will cook in the hot stock.

Toast The Vermicelli Or Orzo

Melt the butter in a pan over medium heat. Add the vermicelli or orzo and fry until golden brown, stirring often. Keep an eye on it because butter and small pasta pieces can brown quickly.

This step adds a lovely nutty flavour to the pilaf. It also gives the dish a more traditional Turkish rice pilaf-style texture.

Add The Tomatoes And Bulgur

Add the tomato paste, sun-dried tomatoes, and chopped or grated tomato to the pan. Cook for a few minutes, stirring often, until the tomato paste softens and the tomatoes start to release their juices.

Add the drained bulgur and stir until everything is nicely combined. Let it cook for a couple of minutes so the bulgur absorbs some of the butter and tomato flavour.

Cook The Bulgur Pilaf

Pour in the hot chicken stock or vegetable stock, then add the salt and freshly ground black pepper. Give everything a good stir and put the lid on. Bring the pan to a boil, then lower the heat and let it simmer gently for about 15 minutes, or until the liquid is absorbed and the bulgur is tender. Try not to stir too much while it cooks, as this can make the pilaf heavy.

Once cooked, remove the pan from the heat and let the pilaf rest for 10 minutes without opening the lid. Fluff it gently with a fork before serving.

Bulgur To Water Ratio

For this bulgur pilaf recipe, the ratio is 1 ½ cups coarse bulgur to 3 cups hot stock. This gives the bulgur enough liquid to cook through while still keeping a fluffy texture.

The amount of liquid can vary slightly depending on the type and brand of bulgur. Coarse bulgur usually needs more liquid than fine bulgur, and it also takes longer to cook. If the bulgur is still firm but the liquid has been absorbed, add a small splash of hot stock or water and cook for a few more minutes.

Always use hot stock when adding it to the pan. Cold stock can slow down the cooking and affect the texture of the pilaf.

Bulgur Vs Quinoa

They can look similar once cooked, but they are very different. Bulgur is made from wheat, so it contains gluten. Quinoa is a seed and is naturally gluten-free.

Bulgur has a mild nutty flavour and a chewy texture. It is often used in Turkish and Middle Eastern cooking, especially in pilafs, salads, soups, and stuffed vegetables. Quinoa has a slightly earthier taste and is popular in salads, bowls, and gluten-free recipes.

For this recipe, bulgur gives the most traditional flavour and texture. Quinoa would not cook the same way and would change the dish completely.

Recipe Tips From the Chef

• Make sure the stock is hot before adding it to the bulgur.

• Use coarse or extra coarse bulgur for the best fluffy texture. Don’t use fine bulgur for pilaf, as it can become mushy.

• Rinse the bulgur under cold water before cooking and let it drain well.

• Toast the vermicelli or orzo in butter until golden for extra flavour.

• When the bulgur is cooked, take the pan off the heat and let it rest for 10 minutes with the lid off.

• Fluff the pilaf with a fork rather than stirring it heavily with a spoon.

Serving Suggestions

Turkish Bulgur Pilaf with Tomatoes complements most delicious Mediterranean dishes such as Turkish Lamb Stew With Chickpeas, Inegol Kofte, Izmir Kofte (Smyrna Meatballs), Musakhan - Sumac Chicken, Harissa Chicken, or Islim Kebabi (Aubergine Meatball Wraps).

You can also enjoy it as a simple main meal with a bowl of Cacik (Turkish Yogurt Dip), Cucumber Tomato Feta Cheese Salad, or Pickled Cucumber - Salatalık Turşusu, on the side.

Bulgur Pilaf Variations

This recipe is for tomato bulgur pilaf, but you can change it slightly depending on what you are serving it with. For a vegan version, replace the butter with olive oil and use vegetable stock. The pilaf will still be delicious and full of flavour.

You can also add finely chopped onion or green pepper before adding the tomatoes. Cook them gently in the butter or olive oil until soft, then continue with the recipe. This is a common way to make bulgur pilaf in many Turkish homes.

If you want a spicier version, add a pinch of pul biber, Aleppo pepper, or chilli flakes with the tomato paste. You can also stir in fresh herbs such as parsley or mint before serving.

Storage And Reheating

Leftover bulgur pilaf keeps well in the fridge for up to 5 days. Let it cool completely, then place it in an airtight container before refrigerating.

To reheat, warm it gently in a pan over low heat or in the microwave until hot. If it looks a little dry, add a small splash of water or stock before reheating.

You can also freeze bulgur pilaf for up to 3 months. Let it cool completely, then place it in a freezer-safe container. Thaw overnight in the fridge before reheating.

Recipe FAQs

Related Recipes

Love bulgur? For other great bulgur recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious side dish Bulgur Rice Pilaf (Bulgur Pilavı) as much as you enjoy eating it! 🙂