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Bulgar Pilav

A healthy and delicious vegetarian tomato bulgar pilaf, commonly known as bulgar pilav in Turkey.
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: vegan,healthy
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 295kcal
Author: Farah Abumaizar


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


  • 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.



If you don't mind this not being a vegetarian dish, you can use a chicken stock cube instead of vegetable stock.
If you want this to be vegan, just omit the butter!
Serve with yogurt for a light meal, or as a side dish to chicekn or beef. This is amzing with lamb kebabs too.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 295kcal