Turkish Bulgur Pilaf (Domatesli Bulgur Pilavı)

Name: Turkish Bulgur Pilaf (Domatesli Bulgur Pilavı)
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 tablespoons (28 g) unsalted butter; 1 tablespoon (15 ml) olive oil; 1 small (about 5 oz) (140 g) medium yellow onion, finely diced (¼-inch / 6 mm); 1 medium (about 3 oz) (85 g) Turkish green pepper (or Anaheim or small green bell pepper), seeded and finely diced; 2 tablespoons (32 g) tomato paste; 1 teaspoon (7 g) Turkish sweet or hot pepper paste (biber salçası) (optional); 1½ cups (270 g) coarse bulgur, rinsed briefly and drained well; 2½ cups (590 ml) vegetable broth, hot; ½ teaspoon (3 g) fine salt, plus more to taste (depends on broth); ¼ teaspoon (½ g) black pepper, freshly ground; 2 tablespoons (8 g) flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Fluffy, nutty coarse bulgur simmered in a savory tomato-pepper broth with sweet sautéed onion and butter. A classic Turkish side that is ready in about 35 minutes and pairs with grilled meats, stews, or yogurt.

Prep: 12 min
Cook: 25 min
Wait: 10 min
Total: 47 min
Makes: About 4 cups (4 servings)

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Ingredients

4 servings

2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 small (about 5 oz) (140 g) medium yellow onion, finely diced (¼-inch / 6 mm)
1 medium (about 3 oz) (85 g) Turkish green pepper (or Anaheim or small green bell pepper), seeded and finely diced
2 tablespoons (32 g) tomato paste
1 teaspoon (7 g) Turkish sweet or hot pepper paste (biber salçası) (optional)
1½ cups (270 g) coarse bulgur, rinsed briefly and drained well
2½ cups (590 ml) vegetable broth, hot
½ teaspoon (3 g) fine salt, plus more to taste (depends on broth)
¼ teaspoon (0.5 g) black pepper, freshly ground
2 tablespoons (8 g) flat-leaf parsley, finely chopped (optional)

Equipment (5)

3-quart (2.8 L) saucepan with a tight-fitting lid
Wooden spoon
Fine-mesh sieve (optional, for rinsing)
Small saucepan or microwave-safe jug for heating broth
Clean kitchen towel or paper towels

Steps

Before you start

Use coarse bulgur (pilavlık bulgur, #3 or #4 grind). Fine bulgur will turn mushy with this much liquid.
Warm the broth in a small pot or microwave so the pilaf doesn't stall when the liquid is added.
Chop the onion and pepper before you start; the sautéing moves quickly.
Check your broth's saltiness first, then season the pilaf at the end of the simmer if needed.

1
Rinse the bulgur
- Place 1½ cups (270 g) coarse bulgur in a fine-mesh sieve and rinse under cool running water for about 10 seconds.
- Shake well and let drain while you prep the vegetables.
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Ready when: Water runs mostly clear and the bulgur is damp, not dripping.
Tip: Don't soak it; you only want to remove surface dust and starch.
2
Heat fat, soften onion
- Melt 2 tablespoons (28 g) butter with 1 tablespoon (15 ml) olive oil in a 3-quart saucepan over medium heat.
- Add the diced onion and a pinch of the salt.
- Cook, stirring often, for 5 to 6 minutes.
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Ready when: Onion is soft, translucent and just beginning to turn pale golden at the edges.
Tip: Lower the heat if the butter browns too fast.
3
Add green pepper
- Stir in the diced green pepper and cook for 3 to 4 minutes, stirring occasionally.
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Ready when: Pepper pieces are bright green, softened and slightly glossy.
4
Fry the pastes
- Push the vegetables to the sides, add the tomato paste (and pepper paste, if using) to the center and stir into the vegetables.
- Cook for 1½ to 2 minutes, stirring constantly.
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Ready when: Paste darkens to brick red, smells sweet and cooked, and coats the vegetables.
Tip: Frying the paste removes its raw, tinny taste. Don't let it scorch; add a splash of broth if it sticks.
5
Toast the bulgur
- Add the drained bulgur and stir for 1 to 2 minutes so every grain is coated in the red, buttery mixture.
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Ready when: Grains look glossy, evenly red and smell nutty.
6
Add hot broth
- Pour in 2½ cups (590 ml) hot broth, then add ½ teaspoon salt (less if your broth is salty) and the black pepper.
- Stir once and bring to a boil over medium-high heat.
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Ready when: Liquid is at a steady boil with bubbles across the surface.
Tip: Taste the broth now; it should taste slightly salty, as the bulgur will absorb it.
7
Simmer covered
- Reduce heat to low, cover tightly and cook for 12 to 14 minutes without stirring or lifting the lid.
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Ready when: Liquid is fully absorbed, with small steam holes on the surface, and a grain tastes tender with slight chew.
Tip: If grains are still crunchy and the pot is dry, add 3 tablespoons hot water, cover and cook 3 more minutes.
8
Rest under a towel
- Turn off the heat.
- Lay a clean kitchen towel over the pot, press the lid on top and let it rest for 10 minutes.
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Ready when: Surface looks dry and the grains are plump.
Tip: The towel absorbs condensation so the pilaf doesn't turn gummy.
9
Fluff and serve
- Fluff gently with a fork, taste and add salt if needed.
- Fold in the parsley, if using, and serve warm.
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Ready when: Grains are separate, fluffy and evenly coloured.
Tip: Use a fork, not a spoon, to avoid crushing the grains.

Good to know

Tips

Keep the lid on during simmering; lifting it lets steam escape and gives uneven grains.
Brands of coarse bulgur vary in absorption. If yours is very dry, you may need an extra splash of broth.
Serve with plain yogurt, a tomato-cucumber salad, or alongside grilled chicken or köfte.
A pinch of Aleppo pepper (pul biber) stirred in with the pastes adds gentle heat.

Make ahead

"Cook through step 5 up to 1 day ahead? Not recommended. Instead, cook the whole pilaf up to 2 days ahead, cool completely and refrigerate, then reheat as directed in storage."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: up to 3 months in a sealed container. Reheat with 1 to 2 tablespoons water per cup in a covered pan over low heat for 5 minutes, or microwave covered for 1 to 2 minutes, then fluff."

Substitutions

unsalted butter → extra olive oil (3 tablespoons total). Makes the pilaf vegan; the flavor will be slightly less rich.
Turkish green pepper (or Anaheim or small green bell pepper) → green bell pepper. Slightly sweeter and thicker; dice small so it softens in time.
vegetable broth → water plus an extra ¼ teaspoon salt. Flavor will be lighter; consider adding a pinch of sugar to the tomato paste step.
coarse bulgur → medium-grind bulgur. Reduce broth to 2 cups (475 ml) and simmer 10 to 12 minutes.