Turkish · Lunch · Dinner
Turkish Bulgur Pilaf with Tomato and Pepper
Domatesli Bulgur Pilavı
Nutty coarse bulgur simmered with softened onion, green peppers and fresh tomato until every grain is tender and separate. A light, everyday Turkish side that also works as a meal with salad or lean grilled meat.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 67% · Fat 21% · Protein 12%
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Ingredients
For 4 servings- 1 cup180 gCoarse bulgur (pilavlık)
- 1 1/2 tbsp20 gOlive oil
- 1 medium110 gOnion, finely diced
- 2 medium100 gGreen peppers (Turkish long or bell), diced
- 2 medium250 gRipe tomatoes, grated
- 1 tbsp16 gTomato paste
- 2 cups480 gHot water
- 3/4 tsp5 gSalt
- 1/2 tspBlack pepper, ground
- 1 tspRed pepper flakes (pul biber) (optional)
- 1 tspDried mint (optional)
- 1/4 cup10 gFresh parsley, chopped (optional)
Steps
- 1
Dice the onion and green peppers; grate the tomatoes on a box grater and discard the skins.
- 2
Heat the olive oil in a medium heavy-based pot over medium heat.
- 3
Add the onion and cook for about 4 minutes until soft and translucent.
- 4
Add the green peppers and cook for 3 minutes until softened.
- 5
Stir in the tomato paste and cook for 1 minute until fragrant.
- 6
Add the grated tomatoes and simmer for 3 minutes until slightly thickened.
- 7
Add the bulgur and stir for 2 minutes so every grain is coated.
- 8
Pour in the hot water and add the salt, black pepper and pul biber, if using; bring to a boil.
- 9
Cover, turn the heat to low and cook for about 15 minutes until the liquid is absorbed and the bulgur is tender.
- 10
Take the pot off the heat, place a clean tea towel under the lid and let it rest for 10 minutes.
- 11
Sprinkle over the dried mint, fluff gently with a fork and top with parsley, if using, before serving.
Swaps, storage and make-ahead
Swaps
- Use fine bulgur instead of coarse if that's all you can find, but cut the water to about 1 1/2 cups and check it after 10 minutes so it doesn't turn mushy.
- Swap the fresh tomatoes for 1 cup of canned crushed tomatoes when tomatoes are out of season.
- Replace the pul biber with a pinch of regular chili flakes plus 1/2 tsp sweet paprika for a similar mild heat and color.
- Use red bell pepper instead of green peppers for a slightly sweeter pilaf.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours, and eat within 3 to 4 days. Reheat with a splash of water until steaming hot all the way through.
Make ahead
You can dice the onion and peppers and grate the tomatoes up to a day ahead and keep them covered in the fridge. The whole pilaf also reheats well, so it can be cooked a day in advance and reheated with a splash of water just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (290 g) | Per 100 g | |
|---|---|---|
| Calories | 229 kcal | 79 kcal |
| Protein | 6.8 g | 2.3 g |
| Carbohydrates | 41.2 g | 14.2 g |
| of which sugars | 4.1 g | 1.4 g |
| Fiber | 7.5 g | 2.6 g |
| Fat | 5.8 g | 2 g |
| of which saturated | 0.8 g | 0.3 g |
| Sodium | 456 mg | 157 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
