Bulgur Pilavı (Turkish Bulgur Pilaf)

Name: Bulgur Pilavı (Turkish Bulgur Pilaf)
Total time: 35 min
Yield: 4
Cuisine: Turkish
Ingredients: 250 g Coarse bulgur (pilavlık); 1 Onion, finely chopped; 1 Green pepper, finely chopped; 1 Tomato, grated; 1 tbsp (15 ml) Tomato paste; 3 tbsp (45 ml) Olive oil; 30 g Vermicelli or broken thin noodles (optional); 0.5 tsp (2.5 ml) Turkish red pepper flakes (pul biber); 1 tsp (5 ml) Salt; 500 ml Hot vegetable stock or water

Coarse bulgur toasted with onion, pepper and tomato, then steamed under a tight lid until every grain is fluffy and separate — the nutty, everyday pilaf that stands beside beans, stews and grills.

出典

レシピ提供 Turkish home kitchens · 🏺 伝統 · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents bulgur as parboiled cracked wheat and its use in Turkish pilav cooked with tomato and vegetables. Quantities and step wording here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Foodie Eda but in English Ajc cooks Refika's Kitchen

⏱ 35 分🍽 4人分🔥 260 kcal🇹🇷 トルコ

ヴィーガンベジタリアン乳製品不使用ナッツ不使用ハラール

作り方

Rinse the coarse bulgur in a sieve until the water runs clear, then let it drain.
Heat the olive oil in a heavy pot over medium heat.
If using vermicelli, add it first and stir until golden brown — this gives the pilaf its nutty note.
Add the chopped onion and green pepper and cook until soft.
Stir in the tomato paste and cook 1 minute, then add the grated tomato, pepper flakes and salt and cook 2 minutes until thick.
Tip in the drained bulgur and stir 2–3 minutes so every grain is coated in oil and lightly toasted.
Pour in the hot stock, standing back as it will steam, and stir once.
Bring to a boil, then turn the heat to low and cover tightly.
💡 Don't lift the lid while it steams — the trapped steam is exactly what cooks the grains through.
Cook undisturbed 12–15 minutes until the liquid is absorbed and small steam holes appear on the surface.
Take off the heat, lay a clean tea towel under the lid, and rest 10 minutes to dry and fluff the grains.
Fluff with a fork and serve hot alongside beans, stew or grilled meat.

💡 コツ

The tea-towel rest is the secret to fluffy, separate grains — it soaks up the last steam instead of letting it drip back and make the pilaf claggy.
Stir in a knob of butter at the end for a richer pilaf — though that drops the vegan tag.