Lunch · 35 min · turkish

Bulgur Pilavi

Weeknight-friendly Turkish cooking: Bulgur Pilavi comes together in 35 minutes with coarse bulgur, onion, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Coarse bulgur
• 1 Onion
• 2 Tomatoes
• 1 Bell pepper
• 1 tbsp Tomato paste
• 2 tbsp Butter
• 2 tbsp Olive oil
• 0.5 tsp Red pepper flakes
• 3 cups Vegetable stock
• 1.5 tsp Salt

Steps

1. Soften the diced onion and pepper in the butter and olive oil for 8 minutes. Stir in the tomato paste and pepper flakes and cook 2 minutes until brick-red.
2. Add the chopped tomatoes and cook 5 minutes until they slump into a sauce.
3. Stir in the bulgur, coating every grain in the tomatoey oil — toasting the grains now keeps them separate and fluffy later.
4. Pour in the hot stock and salt, bring to a boil, then cover and simmer on low 15 minutes until the liquid is absorbed.
5. Rest covered off the heat for 10 minutes. This rest is mandatory — it finishes the grains gently.
6. Fluff with a fork and serve hot alongside stews, kebabs, or simply with yogurt. Bulgur pilavi is the everyday backbone of the Turkish table.

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