Turkish Bulgur Pilaf

In Turkish homes, this dish is a staple — served alongside everything from roasted chicken to vegetable stews, or even enjoyed on its own with a dollop of yogurt.

Bulgur, made from cracked wheat, is rich in fiber and nutrients, making it a wholesome alternative to rice. What I love most about this pilaf is its simplicity: a handful of pantry ingredients, one pot, and less than 20 minutes later, you have a side that tastes like home.

Bowl of Turkish bulgur pilaf with a spoonful held up, showing fluffy grains cooked with tomato paste and onions.

Ingredients

• 1 cup bulgur wheat

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 1 tbsp tomato paste

• 2 cups hot chicken or vegetable broth (or water)

• Salt and freshly ground black pepper

Instructions

Heat the olive oil or butter in a medium saucepan over medium heat. Add the onion and sauté until soft and translucent. Stir in the tomato paste and cook for 1-2 minutes, letting it deepen in color and flavor.

Add the bulgur and toss it gently in the oil and tomato mixture, allowing it to toast slightly. Pour in the hot broth or water, season with salt and freshly ground black pepper, and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 8-10 minutes until most of the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

This Turkish bulgur pilaf is perfect as a quick weeknight side dish or as part of a larger spread for a weekend lunch. Pair it with roasted meats, stews, or keep it vegetarian with a hearty salad on the side.