Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

Bulgur Pilavi or Turkish Bulgur Rice Pilaf is a healthy side dish that pairs perfectly with grilled meat or chicken, kebabs, casserole dishes, and hearty stews. This Turkish cuisine staple is very easy to make with only a few ingredients and is ready in just half an hour.

Jump to:

• Why This Recipe Works?
• What Is Bulgur Wheat?
• Bulgur vs Quinoa
• Ingredients and Substitutes
• How to Make Bulgur Pilav?
• Serving Suggestions
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

Turkish Bulgur Rice Pilaf is the perfect accompaniment to most Turkish dishes such as Kuru Fasulye, Mediterranean Green Beans (Taze Fasulye), Inegol Kofte, or Lamb Shish Kebab. There are many different variations and the one with tomatoes is one of our favorites.

Why This Recipe Works?

• This Bulgur Pilav recipe is very easy to follow with step-by-step instructions and pictures.

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

• Bulgur Pilavı is a healthy yet delicious and perfect side dish to serve with grilled meat or casserole dishes.

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

• Bulgur Rice Pilaf is suitable for a low-calorie diet.

• You can substitute the butter with olive oil and use vegetable stock to make vegan-friendly Bulgur Pilavı.

What Is Bulgur Wheat?

Bulgur wheat is a whole grain made from cracked wheat and is widely used in Turkish, Middle Eastern, and Mediterranean cuisines for many dishes such as Kisir - Turkish Bulgur Salad, Icli Kofte (Turkish Kibbeh), and Tabbouleh (Lebanese Tabouli Salad).

Bulgur wheat is delicious with a nutty flavor and texture and is nutritious. It is available in a variety of grinds such as fine, medium, coarse, and extra coarse.

The coarse and extra coarse are perfect for making pilaf, and fine / medium is good for soup, salad, and koftas.

Bulgur vs Quinoa

Although these two nutritious and popular ingredients look quite similar, they are different in many ways.

Bulgur is pre-cooked wheat and contains gluten. It is higher in fiber and has lower calories than quinoa but quinoa is richer in minerals and vitamins. It is also an antioxidant regarding the latest research in Turkey.

Bulgur is originally from the Middle East and is widely used in Turkey, the Balkans, and Middle Eastern countries.

Quinoa is a seed and is gluten-free. It is originally from South America and is widely used in the US and South American countries.

Ingredients and Substitutes

• Bulgur - It is widely used in Turkish and Middle Eastern cuisines. Use coarse or medium-coarse bulgur for the best results.

• 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 - Short type of pasta that is used for rice dishes or soups in Turkish cuisine. You can omit and add the same amount of extra bulgur wheat. You can buy online Arpa Sehriye (Orzo) or Tel Sehriye (Vermicelli) from Amazon as well as from large supermarkets/Turkish shops.

• Stock - 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 in hand. Make sure you don't add too much salt as ready-made stocks and stock cubes contain salt already.

How to Make Bulgur Pilav?

This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

Wash the bulgur under running cold water in a fine sieve. That’s a necessary step for getting rid of any dust or preservatives. Let the bulgur drain before cooking.

Melt the butter in a pan on medium heat and add orzo or vermicelli. Fry until golden brown, stirring occasionally. Butter burns quickly, so keep an eye on it!

Stir in the tomatoes, sun-dried tomatoes, and tomato paste.

Add the bulgur to the pan and sauté for a few minutes until it's dry.

Add hot chicken or vegetable stock, and combine all nicely.

Bring it back to a boil, lower the heat, and gently simmer with the lid on for 15 minutes or until the bulgur is soft.

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

Gently stir with a fork to make the bulgur fluffy before serving.

Serving Suggestions

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

You can also serve this versatile dish as a main meal with a side of salad, a bowl of yogurt, or mixed pickled vegetables.

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

Top Tips From the Chef

• Easy Chicken Stock (Bone Broth) or Basic Homemade Vegetable Stock is a great flavoring for pilaf dishes. Make sure the stock is hot before adding it to the bulgur.

• Use coarse or very coarse bulgur for a fluffy and chewy texture. Using fine bulgur would make the pilaf mushy.

• Cook the Bulgur Pilav with butter for an even nuttier taste.

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

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! 🙂 

Bon appétit! / Afiyet olsun!

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