📝 About This Recipe
A cornerstone of Turkish hospitality, Bulgur Pilavi is a hearty, nutty alternative to rice that captures the sun-drenched flavors of the Anatolian plateau. This vibrant dish features coarse cracked wheat simmered in a rich tomato and pepper broth, elevated by the aromatic sweetness of sautéed onions and the earthy punch of Aleppo pepper. It is a comforting, nutritious staple that offers a delightful chewy texture and a deep umami finish that complements almost any meal.
🥗 Ingredients
The Grains
- 2 cups Coarse Bulgur Wheat (often labeled as #3 or 'Pilavlık Bulgur')
Aromatics and Vegetables
- 1 large Yellow Onion (finely diced)
- 2 pieces Green Sivri Pepper (or Italian frying peppers, seeded and diced)
- 1/2 piece Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 2 medium Roma Tomato (grated or very finely diced)
Fats and Liquids
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Extra Virgin Olive Oil
- 3 1/2 cups Chicken or Vegetable Stock (hot, low sodium preferred)
Seasonings and Pastes
- 1 tablespoon Tomato Paste (Turkish 'Domates Salçası')
- 1/2 tablespoon Red Pepper Paste (Turkish 'Biber Salçası', mild or hot)
- 1 teaspoon Aleppo Pepper (Pul Biber) (for a mild, fruity heat)
- 1/2 teaspoon Dried Mint (adds a traditional herbal note)
- 1 1/2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the coarse bulgur in a fine-mesh strainer and rinse briefly under cold water to remove excess starch. Drain thoroughly and set aside; do not soak.
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2
In a wide, shallow pot (like a braiser or a traditional pilav pot), heat the olive oil and butter over medium heat until the butter is melted and foaming.
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3
Add the diced onions and sauté for 4-5 minutes until they become translucent and slightly golden.
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4
Stir in the green and red peppers. Continue to cook for another 3-4 minutes until the peppers soften and release their fragrance.
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5
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Incorporate the tomato paste and red pepper paste. Use your wooden spoon to mash them into the oil, frying them for 2 minutes to remove the raw metallic taste and deepen the color.
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7
Add the grated tomatoes and cook for 3 minutes until the liquid has slightly reduced and the mixture looks like a thick sauce.
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8
Pour in the drained bulgur. Stir well for 2-3 minutes, ensuring every grain is coated in the tomato-pepper base and lightly toasted.
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9
Add the Aleppo pepper, dried mint, salt, and black pepper. Stir to distribute the spices evenly.
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10
Pour in the hot stock. Stir once to combine, then bring the mixture to a gentle boil.
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11
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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12
Simmer for 12-15 minutes. The pilaf is ready when all the liquid has been absorbed and small 'chimneys' or holes appear on the surface of the grain.
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13
Turn off the heat. Remove the lid, place a clean kitchen towel or a double layer of paper towels over the pot, and replace the lid. This absorbs excess steam and ensures a fluffy texture.
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14
Let the pilaf rest undisturbed for at least 10-15 minutes. This 'brewing' (demleme) phase is crucial for the perfect bite.
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15
Gently fluff the bulgur with a fork, moving from the edges toward the center, and serve warm.
💡 Chef's Tips
Always use coarse bulgur (#3) rather than fine bulgur, which is reserved for salads like Tabbouleh or Köfte. Frying the tomato and pepper pastes in oil is the secret to a deep, authentic red color and rich flavor profile. If you don't have Turkish pepper paste, you can substitute with a mix of tomato paste and a pinch of smoked paprika. Never stir the bulgur once the lid is on and it is simmering; this prevents the grains from breaking and becoming mushy. For a vegan version, simply replace the butter with more olive oil and use vegetable stock.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or 'Köfte' (Turkish meatballs) for a classic pairing. Top with a dollop of thick, cold Greek yogurt or a side of 'Cacık' (cucumber yogurt dip). Pairs beautifully with a crisp shepherd's salad (Çoban Salatası) dressed with lemon and sumac. Accompany with pickled peppers or 'Turşu' to provide a sharp, acidic contrast to the savory grains. Enjoy with a glass of 'Ayran', a traditional salted yogurt drink, to balance the spices.