This ‘Bulgar Pilaf‘ is a recent addition to my recipes and reminiscent to delectable cuisine from my Turkey trip in last autumn. Exploring locals recipes and trying regional delicacies are my favourite things to do while travelling to new destinations. I thoroughly enjoyed Turkish food while loved this bulgar pilaf so much; that I had to re-create it in my kitchen. It is prepared with simple ingredients yet so tasty that no one can resist it. It is a kind of staple food in Turkey and easily available; typically served as a side dish with grilled meats.

I ate this pilaf almost everyday during our 8 days of stay in Turkey (even served in flight menu of Turkish airline 😋). So, I tried my hands with this pilaf to replicate flavours I was able to taste. And really pleased with its taste and texture; so decided to share it on my blog. Although it’s not an authentic recipe; it tastes amazing and might be somewhere close to original recipe 🤞🏼. As mentioned earlier, you will need handful ingredients to prepare this recipe. Coarse bulgar wheat works best for this dish and lots of tomatoes. I prefer to cook it in butter to add that rich, creamy buttery tastes but you can use olive oil instead. Bulgar wheat doesn’t take too much time for cooking; so this pilaf can be prepared quickly. Relish this bulgar pilaf with grilled meat or halloumi and some fresh salad.

Ingredients:

1/2 cup coarse bulgar wheat

1 white onion

3 tomatoes

2-4 garlic cloves

1 tbsp butter/olive oil

Handful of fresh green coriander

Salt as per taste

Water for cooking

How to make:

First gather all ingredients.

Wash bulgar wheat and keep it aside. Meanwhile finely chop onion and tomatoes.

Heat the pan over high heat and add butter into it.

Once butter starts melting, add chopped onions into the pan.

Turn heat to medium-high and stir onions until they are softened.

Once onions are translucent, add minced garlic into the pan.

Mix everything and allow it to cook over medium-high heat.

Once raw smell of garlic goes off; add tomatoes into the pan. Gently mix everything together and cover the pan with lid.

Let it cook until tomatoes turns soft and mushy.

Once tomatoes are nice and soft; add soaked bulgar wheat into it.

Season with salt and combine everything well. Add about 1.5 cups of water and cover the lid.

Allow it to cook over low-medium heat for about 5-7 minutes.

Remove the lid and add some chopped coriander into the pan. Give a quick stir and allow it to cook further.

In another 4-5 minutes bulgar gets cooked. Ensure all water is soaked up well.

Once nicely cooked, bulgar absorbs all the water and swells up in size. (If bulgar is not soft enough, then add some more water and cook it).

Finally garnish with freshly chopped coriander over the top and bulgar pilaf is ready to serve.

I like to serve bulgar pilaf with grilled or baked chicken, raita and salad; that’s a wonderful combination.

If you also prepare bulgar pilaf at your home then I would like to know your recipe. And if there are any suggestions or feedback for me then do let me know in comments.

As always thanks for stopping by and reading this post. If you are on social media then you can connect with me on Pinterest || Instagram || Twitter for amazing food.

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Recipe