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Close-up of authentic Turkish bulgur wheat pilaf recipe garnished with herbs and tomatoes
Elle

Turkish Bulgur Wheat Pilaf Recipe

A classic Turkish bulgur wheat pilaf recipe packed with Mediterranean flavor, made with simple ingredients and ready in just 30 minutes. This one-pot vegan pilaf is fluffy, healthy, and perfect as a side or main dish for everyday meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: One-Pot Meals
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups coarse bulgur wheat
  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 3 roma tomatoes finely chopped
  • 1½ tablespoons tomato paste
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3½ cups water or low-sodium vegetable stock
  • 1 teaspoon pul biber optional for heat
  • ¼ cup chopped parsley optional for garnish
  • 1 teaspoon lemon juice optional for flavor boost

Method
 

  1. Heat olive oil in a large pot over medium heat and sauté the onion until soft and translucent
  2. Add garlic and green pepper, cooking for 2–3 minutes until fragrant
  3. Stir in chopped tomatoes and tomato paste, and let simmer for another 2–3 minutes to develop rich flavor
  4. Add the coarse bulgur wheat and stir to coat with the tomato mixture
  5. Pour in water or vegetable stock, season with salt and black pepper, and bring to a boil
  6. Reduce heat, cover, and let simmer for 15–20 minutes until the liquid is absorbed
  7. Remove from heat and let the Turkish bulgur wheat pilaf rest (covered) for 10 minutes before fluffing
  8. Fluff with a fork, garnish with parsley and lemon juice if using, and serve hot

Notes

  • Use vegetable stock instead of water to deepen the flavor of the Turkish bulgur wheat pilaf recipe
  • Add mushrooms or peas to enhance the dish’s texture and nutrition
  • Always use coarse bulgur to maintain the right consistency in this healthy Turkish pilaf
  • Let the pilaf rest after cooking to absorb residual moisture for fluffier grains