Tomato Bulgur Pilaf (Domatesli Bulgur Pilavı)
Tomato Bulgur Pilaf is a classic Mediterranean and Turkish dish made with coarse bulgur wheat, tomatoes, onions, and spices. It’s nutritious, filling, and easy to prepare. This flavorful pilaf is perfect as a side dish or even a light main, served with yogurt or salad.
Total Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
(Serves 4–6)
1 cup coarse bulgur wheat (#2 grind, “pilavlık bulgur”)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (optional)
2 medium ripe tomatoes, grated (or ¾ cup canned crushed tomatoes)
1 tablespoon tomato paste
2 cups hot water or vegetable/chicken broth
1 teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon paprika (optional)
1 teaspoon dried mint or thyme (optional)
Fresh parsley for garnish (optional)
Instructions
1. Saute Onion and Garlic
Heat olive oil or butter in a medium saucepan over medium heat.
Add chopped onion and sauté for 4–5 minutes until soft.
Add garlic and cook for 30 seconds (if using).
2. Add Tomato and Tomato Paste
Stir in the grated tomato and tomato paste.
Cook for 4–5 minutes, stirring occasionally, until slightly thickened.
3. Add Bulgur and Spices
Add bulgur and stir well to coat with the tomato mixture.
Season with salt, pepper, paprika, and dried herbs (if using).
4. Add Liquid and Simmer
Pour in the hot water or broth. Stir once.
Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until liquid is absorbed and bulgur is tender.
5. Rest and Fluff
Remove from heat and let rest, covered, for 5–10 minutes.
Fluff gently with a fork before serving.
Garnish with chopped parsley if desired.
Tips
Use coarse bulgur for the best texture. Fine bulgur will become mushy.
For extra flavor, replace water with vegetable or chicken broth.
Add a chopped green pepper or chili for a spicy twist.
Serve with yogurt, grilled meat, or a simple salad.
Let the pilaf rest after cooking to absorb all flavors and become fluffy.
Frequently Asked Questions
Q: Can I use fine bulgur instead of coarse?
A: No, fine bulgur will get too soft. Use coarse or medium (#2 grind) bulgur for best results.
Q: Is this recipe vegan?
A: Yes, if made with olive oil and vegetable broth.
Q: How long does it keep?
A: It can be refrigerated for up to 4 days. Reheat gently with a splash of water.
Q: Can I freeze bulgur pilaf?
A: Yes. Let it cool completely, portion into containers, and freeze for up to 1 month.
Nutritional Information
Calories: 180 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 5 g
Saturated Fat: 1 g
Fiber: 5 g
Sugars: 4 g
Sodium: 400 mg
Cholesterol: 0 mg
Potassium: ~250 mg
Calcium: ~20 mg
Iron:~1.2 mg