Bulgur Pilav

Bulgur pilav is a wholesome and hearty dish that I love making, especially since it’s a family recipe passed down through generations (though we call it burghul bi banadoura). It’s essentially bulgur cooked in a fresh tomato base, which gives it a rich, savory flavor. It’s a Middle Eastern/Mediterranean staple, perfect as a vegan-friendly side or as a rice alternative.

Let me tell you why you need to try making this dish!

It’s filling, nutritious, and perfect for those cozy, meals that make you feel good inside.

The ingredients are simple and come together in a way that’s both hearty and wholesome.

Plus, it stores beautifully in the fridge, so it’s great for meal prepping or enjoying as leftovers.

Not only is it a delicious vegan recipe, but the vibrant red color makes it a feast for the eyes as well as the stomach. I make it as often possible as it pairs beautifully with almost anything, from grilled veggies to salads and stews.

Trust me, this one’s a winner! And if you get hooked on bulgur, you need to try vermicelli burghul or this lentils and bulgur.

Key Ingredients

Alright, let’s go through the key ingredients so you know exactly what to expect.

First up is bulgur. For this recipe, I recommend using extra coarse or coarse bulgur, which gives the dish the perfect texture and a more vibrant nutty flavor.

I don't recommend fine bulgur for this recipe, the texture becomes too soft, changing the overall feel of the dish. This recipe of kibbeh bil saniyeh uses fine bulgur and so does this tomato bulgur kibbeh.

Now, for tomatoes, I love using fresh, ripe Roma tomatoes (but any large type will work). I peel them (learn how to peel tomatoes) for a smoother and fresher sauce.

When it comes to bell peppers (capsicum) and fresh chili, you can choose any color you like.

I like using green as it adds a nice contrast against the red base, but all colors have their own unique flavor and look great.

Oh and btw, I sometimes chop up the chili with the seeds for some additional spice.

For the onion and garlic, fresh is always best! The onion adds a lovely sweetness, and just a small amount of garlic is enough for this dish – you don’t want it overpowering the other flavors.

Chickpeas are a great addition making the dish overall more substantial.

Finally, cumin is the key spice here. It adds warmth and depth, but go easy! A little goes a long way, and too much can make the dish bitter. If you feel like adding more, do it slowly, tasting as you go.

The Steps

Prepare the Tomatoes

To peel the tomatoes, first get a bowl of water with some ice cubes, set this aside.

Then, cut an ‘X’ on the bottom of each tomato. Put them in boiling water for about 30 seconds, then transfer them to the ice bath.

This stops the cooking process and makes the skins easier to peel.

After peeling, finely chop the tomatoes until they are almost like a puree.

Cooking Method

Start by heating some oil in a pot over medium-high heat. Add the onions and garlic, and cook until they turn golden.

Then, mix in the tomato paste, followed by the capsicum (bell pepper), green chilies, tomatoes, spices, and salt.

Cover the pot and let the tomatoes cook for about 10 minutes to release their juices.

Once the tomatoes have cooked down, add water and olive oil and bring the mixture to a simmer.

The tomato sauce should be runny now.

Stir in the bulgur and chickpeas, then reduce the heat to low and let it simmer for about 25 minutes.

After 25 minutes, turn off the heat and let the pot sit, covered, for another 10 minutes.

Garnish with parsley and red onion, and serve warm.

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