Bulgur Pilavı
If you've got coarse bulgur, tomato and dried mint, you're most of the way to this Turkish side: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm stock from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the coarse bulgur in a sieve under cool water until it runs clear, then drain it well and set it aside to shed excess moisture.
- Melt the butter with the olive oil in a heavy pot over medium heat, then sauté the finely diced onion and chopped green pepper for 5 to 6 minutes until soft and translucent.
- Stir in the tomato paste and pepper paste and cook for 1 minute to take off their raw edge, then add the grated or finely chopped tomato and cook another 2 minutes until pulpy.
- Tip in the drained bulgur and toss for 2 minutes so every grain is coated in the buttery tomato base and lightly toasted.
- Pour in the hot water or stock, season with salt, black pepper and dried mint, then bring to a boil, cover and reduce the heat to low for 12 to 15 minutes until the liquid is absorbed.
- Turn off the heat, drape a clean kitchen towel under the lid and let the pilaf rest for 10 minutes, then fluff with a fork before serving.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Bulgur Pilavı
- Turkish rice (vermicelli rice) Miscellaneous
- Imam bayildi with BBQ lamb & tzatziki Lamb
- Ezme Vegetarian
- Grilled aubergines with spicy chickpeas & walnut sauce Vegetarian
Tips & common questions
How long does Bulgur Pilavı take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Bulgur Pilavı suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Bulgur Pilavı is an original Turkish recipe developed in-house by Consomee. Photo: Bulgur pilavı.JPG by Maderibeyza, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.