Bulgur Pilav

A healthy and delicious vegetarian tomato bulgar pilaf, commonly known as bulgar pilav in Turkey.

Course Main Course

Cuisine Middle Eastern

Diet Halal, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Servings people

Calories 255kcal

Author Farah Abumaizar

Ingredients

3 tablespoon olive oil
2 small onions, finely diced
3 garlic cloves, minced
1 green bell pepper, diced
4 tablespoon tomato paste 60g
2 cans diced tomatoes, drained of their juice 15 oz or 400 g each
2 cups coarse bulgur
3 cups water
1 vegetable stock cube (or chicken stock cube)
1 heaped tbsp butter (or olive oil for vegan)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon allspice or seven spices

Instructions

Heat the olive oil in a large pot over medium heat. Once hot, add the onions and sauté for a few minutes until softened. Add the minced garlic and diced bell pepper and cook another minute, stirring.
Add the tomato paste and saute for a minute, then add the diced tomatoes, and stir to combine. Add the bulgur and stir until well coated with tomatoes.
Add the water and vegetable stock cube, then the butter and salt, pepper, cumin and seven spices.
Stir until well combined, and bring to a simmer. Simmer uncovered for 5-7 minutes until most of the liquid is absorbed, then cover, reduce heat to low and cook for a further 10 minutes.

Video

Notes

If you don't mind this not being a vegetarian dish, you can use a chicken stock cube instead of vegetable stock.

For extra protein, feel free to add a can of drained chickpeas at the same time as the bulgur while cooking. It'll be delicious!

Make this vegan: To make this to be vegan, just omit the butter. Add olive oil instead.

Serve with yogurt for a light meal, or as a side dish to chicken or beef. This is amazing with lamb kebabs too.

Bulgur type: This recipe works best with coarse bulgur. To substitute with fine bulgur, reduce cooking time by 3-4 minutes.

Storing leftovers:Leftover bulgur can be stored tightly covered in the fridge for 4-5 days, and reheated in the microwave, on low heat on a stovetop, or enjoyed cold.

Freezing instructions: Place in an airtight container until it has reached room temperature, then freeze for up to two months.

Nutrition