Bulgur Pilaf Recipe

Looking for a healthy, quick, and flavorful side dish? Try this bulgur pilaf recipe, made with nutritious chickpeas, aromatic spices, and fresh vegetables. This easy bulgur pilaf is a perfect addition to any meal, offering a satisfying and fiber-rich alternative to rice or couscous.

Made with olive oil, onions, tomato paste, and a blend of cumin and black pepper, this Mediterranean-style bulgur pilaf is full of flavor. It’s cooked in chicken broth for added depth, and topped with fresh parsley for a vibrant finish. Whether served as a side or a main dish, this vegetarian bulgur pilaf is the perfect recipe for meal prep, weeknight dinners, or any occasion.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• ¼ cup tomato paste
• 1 vine-ripe tomato, finely chopped
• ¼ green pepper, finely chopped
• 1 ½ cups fine #1 bulgur wheat
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can chickpeas, rinsed and drained
• 3 cups chicken broth
• 1 tablespoon parsley, finely chopped

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
2. Stir in the tomato paste, chopped tomatoes, and green pepper. Continue to cook for an additional 2-3 minutes until the mixture becomes fragrant.
3. Add the bulgur wheat, cumin, salt, and black pepper to the pot. Stir the ingredients together until the bulgur is well coated in the tomato paste and spices, about 2-3 minutes.
4. Pour in the chickpeas, followed by 3 cups of chicken broth (or water). Stir everything together and bring to a gentle simmer.
5. Remove from heat, cover the pot, and let it sit for 10 minutes to allow the bulgur to absorb the liquid.
6. After 10 minutes, fluff the bulgur with a fork to separate the grains.
7. Garnish with freshly chopped parsley and serve with fresh vegetables, if desired.

Why You’ll Love This Recipe

• Nutritious & Flavorful: Packed with healthy chickpeas and aromatic spices, this bulgur pilaf is a wholesome, flavorful side dish.
• Quick & Easy: Perfect for weeknight dinners, this dish comes together quickly in just 30 minutes.
• Versatile: Serve it as a side dish or as a main meal with a variety of protein options like grilled chicken or lamb.
• Healthy Alternative: Bulgur wheat is a great source of fiber and protein, making it a nutritious choice compared to traditional rice or pasta.

Tips

• Make It Vegan: Use vegetable broth instead of chicken broth for a vegan version of this pilaf.
• Adjust Spices: Feel free to tweak the cumin, salt, and pepper to your taste. You can also add a pinch of red pepper flakes for some heat.
• Use Fresh Vegetables: For extra flavor, try adding peas, carrots, or zucchini to the pilaf.

Variations and Substitutions

• Add Protein: You can add grilled chicken, lamb, or tofu for a more filling meal.
• Substitute Bulgur: If you don’t have bulgur, you can substitute it with quinoa or couscous.
• Spices: Try adding cinnamon, allspice, or paprika for a more robust flavor profile.

FAQs

Can I make this bulgur pilaf ahead of time?
Yes! This dish keeps well in the fridge for 3-4 days, and the flavors continue to develop, making it a great make-ahead meal.

Can I freeze bulgur pilaf?
Yes, this pilaf can be frozen for up to 2-3 months. Allow it to cool completely before transferring to an airtight container for freezing.

What can I serve with bulgur pilaf?
Bulgur pilaf pairs beautifully with grilled meats, stews, or roasted vegetables. It can also be served alongside a fresh salad for a complete meal.

Serving & Suggestions

• With Grilled Meats: Pair this pilaf with grilled chicken, beef, or lamb for a hearty meal.
• As a Vegetarian Main: Add extra vegetables and chickpeas to make it a filling vegetarian dish.
• With Fresh Salad: Serve with a simple cucumber and tomato salad for a refreshing contrast to the savory pilaf.

Bulgur Pilaf Recipe

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 onion, finely chopped

• ¼ cup tomato paste

• 1 vine-ripe tomato, finely chopped

• ¼ green pepper, finely chopped

• 1 ½ cups fine #1 bulgur wheat

• 1 teaspoon cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 can chickpeas, rinsed and drained

• 3 cups chicken broth

• 1 tablespoon parsley, finely chopped

Directions

• Heat the olive oil in a large stockpot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
• Stir in the tomato paste, chopped tomatoes, and green pepper. Continue to cook for an additional 2-3 minutes until the mixture becomes fragrant.
• Add the bulgur wheat, cumin, salt, and black pepper to the pot. Stir the ingredients together until the bulgur is well coated in the tomato paste and spices, about 2-3 minutes.
• Pour in the chickpeas, followed by 3 cups of chicken broth (or water). Stir everything together and bring to a gentle simmer.
• Remove from heat, cover the pot, and let it sit for 10 minutes to allow the bulgur to absorb the liquid.
• After 10 minutes, fluff the bulgur with a fork to separate the grains.
• Garnish with freshly chopped parsley and serve with fresh vegetables, if desired.