Turkish Bulgur Pilaf Recipe • Unicorns In The Kitchen

I’m excited to share my East Turkish bulgur pilaf, a vegan, veggie-packed staple that fits right into any collection of Bulgur Recipes and will make you curious about the flavors of eastern Turkey.

I didn’t expect a simple East Turkish bulgur pilaf to surprise me, but it did. This vegan side, packed with veggies, is nothing like the plain bowls I grew up with, the soft bite of coarse bulgur and a sweet, slightly browned onion somehow feel new.

It slips into dinners easy, and every spoonful made me think of other favorites like Turkish Menemen Recipe and the Pilaf Recipes I can’t stop trying. If you think bulgur is boring try this version, it’s quick, honest and full of little surprises that kept me going back for more.

Ingredients

• Bulgur: nutty chewy whole grain high in fiber and plant protein very filling
• Olive oil: brings richness healthy monounsaturated fats mild fruity flavor not overpowering
• Onion: sweet when cooked adds savory depth some vitamin C and fiber
• Tomato and paste: tangy tomato notes paste deepens color flavor and adds umami
• Carrot: sweet subtle crunch adds beta carotene vitamin A balances savory flavors
• Peas: tiny pops of sweetness some protein fiber and vitamins optional but nice
• Parsley lemon mint: fresh herb trio brightens dish adds freshness and light acidity

Ingredient Quantities

• 1 cup (200 g) coarse bulgur (pilavlık bulgur)
• 2 tablespooon olive oil
• 1 meduim onion
• 1 meduim carrot
• 1 green bell pepper
• 1 medium tomato
• 1 tablespoon tomato paste
• 1 1/2 cups (360 ml) hot vegetable broth or water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin (optional)
• 1/4 cup frozen peas (optional)
• 2 tablespoons fresh parsley
• 1 tablespoon fresh mint (optional)
• Juice of half a lemon (optional)

How to Make this

1. Prep everything: finely chop 1 meduim onion, dice 1 meduim carrot, 1 green bell pepper and 1 medium tomato; mince 2 tablespoons fresh parsley and 1 tablespoon fresh mint if using; measure 1 cup (200 g) coarse bulgur, 2 tablespoons olive oil, 1 tablespoon tomato paste, 1 1/2 cups (360 ml) hot vegetable broth or water, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin if using, and 1/4 cup frozen peas if using.

2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.

3. Add the chopped onion and sauté about 3 to 4 minutes until soft and translucent, stirring so it does not brown too quickly.

4. Add the diced carrot and bell pepper and cook another 4 to 5 minutes until they start to soften.

5. Stir in the chopped tomato and 1 tablespoon tomato paste, cook about 2 minutes until the tomato softens and the paste loosens, scraping any browned bits off the pan.

6. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika and 1/2 teaspoon ground cumin if using; mix well so the spices coat the veg.

7. Add the 1 cup bulgur, stir and toast it with the vegetables for 1 to 2 minutes so each grain gets coated and warmed.

8. Pour in 1 1/2 cups (360 ml) hot vegetable broth or water, add the 1/4 cup frozen peas if using, bring to a gentle boil, then reduce heat to low, cover and simmer undisturbed for about 12 to 15 minutes until the liquid is absorbed and bulgur is tender.

9. Turn off the heat and let the pilaf rest, covered, 8 to 10 minutes. Then fluff with a fork, stir in the fresh parsley and mint, squeeze juice of half a lemon if you like, taste and adjust salt or pepper, and serve warm.

Equipment Needed

1. Medium saucepan with lid, about 2 to 3 quart, for sautéing and simmering
2. Kettle or small pot to heat the broth or water
3. Cutting board for chopping veg
4. Sharp chef’s knife for chopping and dicing
5. Measuring cups and spoons (include a 1 cup and 1/4 cup)
6. Wooden spoon or silicone spatula to stir and scrape the pan
7. Fork for fluffing the bulgur at the end
8. Small bowl and spoon to hold and mix the herbs and lemon juice

FAQ

Turkish Bulgur Pilaf Recipe • Unicorns In The Kitchen Substitutions and Variations

• Bulgur: Swap with quinoa or long grain rice. Quinoa uses about 1 cup quinoa to 2 cups liquid, simmer 12 to 15 minutes; rice uses 1 cup rice to 2 cups broth, cook 15 to 18 minutes. Itll change the texture but still works great.
• Olive oil: Use butter for a richer, more savory flavor or a neutral oil like sunflower or canola if thats what you have. Butter will brown the veggies faster so watch the heat.
• Green bell pepper: Replace with red or orange bell pepper for extra sweetness, or a small jalapeño if you want some heat. Frozen mixed peppers also work fine in a pinch.
• Tomato paste: Use 3 tablespoons canned tomato sauce simmered down to thicken, or about 1/2 cup crushed tomatoes cooked until the liquid reduces. Both give good tomato depth just less concentrated.

Pro Tips

– Toast the bulgur briefly with the veggies and oil before adding liquid. It only takes a minute or two but it gives a nutty depth you wont get otherwise. Just watch it so it doesnt brown too much.

– Always pour in hot broth or hot water, not cold. Cold liquid cools the pan and changes the cook time, so the grains can end up gummy or underdone.

– Let it steam, undisturbed, after you turn off the heat. Give it at least 8 minutes covered, then fluff gently with a fork. If you want extra fluffy grains, tuck a clean kitchen towel between pot and lid to catch excess steam.

– Taste and brighten at the end with lemon and fresh herbs, not during cooking. A squeeze of lemon and the parsley/mint right before serving makes the whole dish pop, and frozen peas belong in early with the liquid so they dont go mushy.