PLAIN BULGUR PILAV: Pilav Made With Parboiled Wheat Groat And Vegetables

A timeless classic in every Turkish home, Bulgur Pilav has been part of Turkish cuisine for over a thousand years. What makes this recipe special is its simplicity—just a few basic ingredients come together to create something incredibly satisfying. Whether served plain or with a spoon of yogurt and fresh spring onions, it’s always a crowd-pleaser.
My mom would make this dish on busy weeknights, filling the kitchen with the delicious aroma of onions and tomatoes simmering away.

One of my favourite things about Bulgur Pilav is its versatility. Traditionally, every region of Anatolia has its own version, showcasing mouth-watering additions such as beef, chicken, lentil, mushroom, etc. But, the simplicity of the vegetarian version has gained popularity in recent years. No matter how you prepare it, Bulgur Pilav is always a warm, nourishing dish that brings people together.

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INGREDIENTS
2 cups large grain bulgur (parboiled wheat groat)
3 cups water (or chicken broth or beef broth)
1/3 cup olive oil
1 large onion
1 large red pepper
½ tbsp salt
3 medium sized tomatoes
1 tbsp red pepper flakes
1 tbsp salt
3 tbsp dried mint
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DIRECTIONS
PREPARATION
Peel, wash, and dice the onion, set aside
Wash the pepper, discard the seeds and the stem; then, dice and set aside
Wash the tomatoes, dice and set aside
Choose “large grain” bulgur for the Bulgur Pilav
Lightly wash and drain the bulgur

COOKING
Pour 1/3 cup of olive oil into a pilav pot; large and shallow pot
Set a medium-high (7 for electric stove) heat
Add the onions when the oil slightly warm
Stir the onions for 5-6 minutes then add the tomatoes
Stir the tomatoes for 5-6 more minutes
Pour in 3 cups of drinking water (if you use hot water, the cooking time became shorter), 2 cups of bulgur, and the diced red pepper
Add 1/2 tbsp of salt, 1 tbsp of red pepper flakes
Give all the ingredients a good stir, cover the pot with a lid, lower the heat to th minimum setting (2 for electric stove) and simmer for 20-25 minutes, or until all the juice is absorbed
Turn off the stove, sprinkle 3 tbsp of dried mint over the pilav, cover with a lid and let the pilav rest for 10-15 minutes off the heat
Gently but thoroughly mix the pilav before serving

SERVING
Bulgur Pilav is served hot or warm.
Traditionally, a generous spoon of plain yogurt and spring onions accompany this dish.

Enjoy the comfort of tradition with a meal that is designed for busy week nights!
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