Bulgur Pilavi (Bulgur Pilaf)

The Most Traditional Side Dish in Turkey

In Turkish cuisine, bulgur pilavi is one of the most traditional side dishes. Whatever the main meal is, there’s a good chance this pilaf will be served right next to it. When we ask ourselves “What should we cook on the side tonight?” the answer is often bulgur pilaf.

Maybe it’s because bulgur is more budget-friendly than rice or simply because it’s easier to cook. 

Also, bulgur has always felt like true countryside food. If you have roots in a village like we do, you’ll know exactly what we mean; bulgur pilavi is the go-to choice.

There are several versions of bulgur pilavi in Turkey, but today we’re talking about the most popular one: domatesli bulgur pilavi — bulgur pilaf with tomatoes.

About The Ingredients

You can find the full list of ingredients with exact measurements in the recipe card below. 

Here, let’s quickly talk about what goes into bulgur pilavi. Well, you don’t need anything fancy, just a few simple ingredients. Some of them are optional, but we think they really make a difference.

• Bulgur (cracked wheat): For this recipe, you definitely need coarse or extra coarse bulgur wheat. You can usually find it at Middle Eastern grocery stores.
• Tomatoes: We usually use fresh chopped tomatoes, but canned ones work fine too.
• Green pepper: A must-have ingredient in Turkish bulgur pilaf. You can use a small green bell pepper or one Turkish carliston biber (similar to banana pepper). We also like to add a red pepper for extra color and flavor.
• Garlic (optional but highly recommended): Adds a wonderful extra layer of flavor.
• Spices: Salt, black pepper, paprika, and dried mint. Don’t skip any of these, they are what make the pilaf taste so good.
• Water: We keep it simple and only use water, but you can use chicken or vegetable stock if you prefer. We just love the plain version.

How to Make Bulgur Pilavi

You can find the full instructions in the recipe card at the end of this post. But really, there isn’t an easier side dish than this. Here’s how it goes:

First, sauté the onion in olive oil. Stir in the tomato paste, then add finely diced garlic. Next, toss in the chopped peppers and season with spices. Cook until the peppers start to soften.

Add the bulgur and stir it for a couple of minutes. Then add the tomatoes, cover the pan, and let them cook gently until they soften a little. Carefully pour in hot water, bring it to a boil, then cover and cook on the lowest heat until all the liquid is absorbed.

Turn off the heat and let the pilaf rest for about 15 minutes with the lid on. Finally, fluff it gently with a spoon and serve.

Don’t Use Fine Bulgur to Make Pilaf!

For this recipe, you need coarse, medium coarse, or extra coarse bulgur, never fine bulgur. Fine bulgur is very thin and doesn’t even need cooking. In Turkey, it’s never used for bulgur pilavi. Instead, it’s mostly used in recipes like kısır, bulgur salad.

So make sure to pick the right type of bulgur to get that perfect texture.

Water Ratio Tips

The amount of water needed can change depending on the type of bulgur you use.

The ratio we share here works best for medium coarse and extra coarse bulgur. If your pilaf still feels a bit firm after cooking, don’t worry. Just add a little more hot water (about ¼ cup), cover again, and let it simmer on low heat. The bulgur will absorb the extra water and turn out just right.

Serving Suggestions

Bulgur pilavi is such a versatile side dish, it goes well with almost any meal. Our favorite pairings are with classic Turkish stews like kuru fasulye (bean stew), nohut yemeği (chickpea stew), taze fasulye (green beans), or Turkish beef stew.

It also matches perfectly with grilled dishes like köfte (meatballs) or chicken. 

Add a simple shepherd salad or a bowl of cacık (yogurt with cucumber) on the side, and you’ve got a perfect meal.

And here’s a little bonus: if you have leftovers, bulgur pilavi makes a quick main dish the next day, just serve it with some Turkish yogurt and you’re set.

Storage & Reheating Tips

If you have leftovers, let the bulgur pilaf cool completely before storing it. Keep it in an airtight container in the fridge, and it will stay fresh for up to 3–4 days.

To reheat, just warm it in a pan over low heat. Add a splash of water, cover, and let it steam until heated through. You can also reheat it in the microwave, again, with a little water so it doesn’t dry out.