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A plate of Turkish bulgur pilaf with red and green peppers, garnished with parsley, served in a white scalloped dish with a fork.
5 from 5 votes

Turkish Bulgur Pilaf with Tomatoes

By Zerrin & Yusuf
A simple and comforting Turkish side dish made with bulgur, tomatoes, peppers, and spices. Easy to prepare and perfect with almost any meal.
Yields: 4
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PREP 5 minutes
COOK 15 minutes
Resting Time 15 minutes
TOTAL 35 minutes

Video

INGREDIENTS
 

  • 2 tablespoons olive oil
  • 1 onion, medium, finely chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, finely diced
  • 1 green pepper, finely diced
  • 1 red pepper, finely diced
  • 1 cup (200 g) extra coarse bulgur, (200 g), see notes
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • ½ teaspoon black pepper
  • 2 tomatoes, medium, diced
  • 1½ cups (300 ml) hot water, (375 ml), see notes

INSTRUCTIONS
 

  • Heat olive oil in a pan and sauté the chopped onion until soft.
  • Stir in the tomato paste, then add diced garlic and cook for 1 minute.
  • Add diced peppers and cook until they start to soften.
  • Add the bulgur and spices. Cook for 2–3 minutes, stirring occasionally.
  • Stir in the chopped tomatoes and cook for another 2–3 minutes until softened.
  • Carefully pour in the hot water. Bring to a boil.
  • Reduce the heat to the lowest, cover, and cook for about 15-20 minutes, until the water is absorbed.
  • Remove from heat and let it rest, covered, for at least 15 minutes before serving.

NOTES

  1. We use extra coarse bulgur in this recipe. If you use medium coarse bulgur instead, reduce the amount of hot water to 1¼ cups (300 ml) for 1 cup (200 g) bulgur.
    The amount of water is lower than in plain bulgur pilaf because the tomatoes and peppers release moisture as they cook.
  2. Don't use fine bulgur for this pilaf recipe. Medium, or extra coarse bulgur will work best.
  3. The amount of water you need can vary slightly depending on the type and brand of bulgur. If your bulgur has absorbed all the liquid but is still a little firm, add one or two splashes of hot water, cover the pan and let it sit for a few minutes. It will absorb the extra water and soften.
  4.  Remember to keep your lid on the pot to prevent moisture from evaporating.
  5. Allowing your bulgur to rest before serving it is another essential step. This allows the grains to continue cooking without losing additional moisture.

NUTRITION

Calories: 225kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 631mgPotassium: 508mgFiber: 9gSugar: 5gVitamin A: 1880IUVitamin C: 74mgCalcium: 41mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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