Bulgur Pilavi (Bulgur Pilaf with Tomato & Peppers)
Nutty coarse bulgur simmered with tomato, peppers and a spoonful of pepper paste — the everyday Turkish side dish that quietly steals the show.
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Ingredients
300g (1 1/2 cups) coarse bulgur
1 large onion, finely chopped
1 green pointed pepper (or half a green bell pepper), diced
1 large ripe tomato, grated (or 200g chopped tomatoes)
1 tbsp tomato paste
1 tbsp mild pepper paste
30g unsalted butter
2 tbsp extra virgin olive oil
550ml hot water or chicken stock
1 tsp salt
1/2 tsp ground black pepper
Instructions
- 1
Put the bulgur in a sieve, rinse briefly under cold water and leave to drain well.
- 2
Melt the butter with the olive oil in a wide, heavy-based pan over medium heat, add the onion and cook for 4-5 minutes until soft and translucent.
- 3
Add the diced green pepper and cook for another 2 minutes, then stir in the tomato paste and pepper paste and fry for 1 minute until fragrant.
- 4
Add the grated tomato and cook for 3-4 minutes, stirring, until most of the liquid has evaporated and the mixture darkens slightly.
- 5
Tip in the drained bulgur and stir for 2 minutes so every grain is coated in the tomato mixture.
- 6
Pour in the hot water or stock, season with salt and black pepper, and bring to the boil.
- 7
Cover, reduce the heat to its lowest setting and simmer for 12-15 minutes until all the liquid is absorbed.
- 8
Take the pan off the heat, lay a clean tea towel or kitchen paper under the lid and rest for 10 minutes, then fluff gently with a fork and serve.
If rice pilaf is the polished guest at a Turkish table, bulgur pilavi is family. Made from coarse-ground durum wheat, it has a nutty chew and a warm amber colour that comes from tomato and pepper paste melting into the butter. In Anatolian homes it sits beside stews, grilled meats and beans almost daily, and many cooks will tell you it is the true test of a good home kitchen: every grain should stand apart, never mushy.
The keys are simple. Use coarse (pilavlik) bulgur, not the fine kind meant for kofte or kisir. Keep the ratio close to one part bulgur to just under two parts hot liquid. And once the pot comes off the heat, let it rest under a clean tea towel for ten minutes — the steam finishes the job and the grains loosen beautifully with a fork.
In the UK you can make this entirely from storecupboard staples. A bag of Duru coarse bulgur, a jar of Oncu tomato paste and a spoon of mild pepper paste — all easy to order from Turkish Online Market — will give you that proper corner-shop-in-Istanbul flavour. Serve it with a glass of cold ayran and a few pickles, or alongside etli nohut for the full lokanta experience.
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