Bulgur pilav (burgul pilaf) is burgul in a fresh tomato base. A classic Lebanese (Middle Eastern) dish that is wholesome and hearty. This is my family’s recipe, which is vegan friendly and can be used as a rice alternative.
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Burghul bi banadoora is a tasty Middle Eastern & Mediterranean dish that is easy to cook and is also known as bulgur pilav or bulgar pilaf in Turkish.
Burghul bi banadoora in Arabic translates to bulgur in tomato in English.
What is Bulgur?
Burgul or burghul is the Arabic word for wheat berry. It is also known as bulgur (Turkish) and is a whole grain that has a nutty flavour.
The wheat berry is par-boiled, then dried and then ground into various sizes.
Bulgur is available in these sizes, fine, medium, coarse and extra coarse.
Extra coarse bulgur has been used within this recipe. Fine bulgur is used in tabouli (famous Lebanese parsley salad) and a combination of fine and coarse burghul is used in the famous Lebanese kibbeh dishes.
Burghul is pronounced as burr-ghul (in Arabic) and is a Middle Eastern and Mediterranean household pantry staple.
Outside of Arab speaking countries, such as Armenia, Turkey, Greece and Cyprus all have wonderful tasting dishes using bulgur.
My Armenian side of the family make Eech with fine bulgur and tomatoes, normally eaten with bread, for example.
Although sometimes mistakenly used interchangeably, bulgur is not the same as cracked wheat. Cracked wheat is made from wheat but isn’t parboiled.
😋Why you’ll love this recipe
- It’s filling, nutritious and warming
- It’s made of fairly simple ingredients
- Stores well in a container in the refrigerator
- It’s a delicious vegan recipe
- The red colouring of this dish is sensational
✔️What You’ll Need
🥘Ingredient Notes
I like to shop where possible for ingredients that are organic in nature, places like Thrive Market* in the US or Harris Farm in AUS are great for these types of products/produce.
Tomatoes - I love to use fresh ripe tomatoes, which are peeled. If you prefer, you can use canned crushed tomatoes or tomato puree.
Capsicum/bell peppers - you can opt to select any colour you prefer. Green is a lovely contrast against the redness of this dish, but all colours taste amazing.
Onion & garlic - are best used in their fresh form. Only a small amount of garlic is needed and shouldn’t overtake the flavouring of this dish.
Chickpeas/garbanzo beans - select organic canned chickpeas/garbanzo*. Save the chickpea brine, known as aquafaba, you will be able to make vegan meringues with this magical ingredient.
Cumin* - a little of this spice goes a long way. If you’d like a little more of this spice, add little amounts of it at a time as it can get bitter.
🔪Step-By-Step Guide
How To Peel Tomatoes
Step 1 - Prepare ice bath, by placing ice into a bowl of water.
Step 2 - Place an ‘x’ on the bottom of each tomato
Step 3 - Blanch tomatoes by placing them into boiling water for 30 seconds and then immediately place them into an ice bath.
Step 4 - Remove skins. Chop up finely, until almost pureed.
Cooking Method
Step 5 - Heat up cooking oil in a pot over med-high heat, add onion & garlic and fry until golden.
Step 6 - Stir through tomato paste and then stir through capsicum (bell pepper), green chillies, tomatoes, spices and salt. Cover for 10 minutes and allow tomatoes to cook and release juices.
Step 7 - Add water and bring it to a simmer. Once simmering, add bulgur and chickpeas and stir through. Reduce heat to low and simmer for 25 minutes.
Step 8 - After 25 minutes, turn the heat off and allow the pot to stand covered for 10 minutes.
Step 9 - Garnish with parsley and red onion, serve warm.
✔️Variations
Chickpeas/ garbanzo beans - if you don’t like chickpeas/garbanzo beans, these can be left out or replaced with light flavoured white beans such as butter bean* (lima bean) or cannellini beans*.
Capsicum (bell peppers) can also be omitted if you prefer.
Green chillies - these can also be left out or replaced with a chilli powder, be mindful of the paprika used, i.e., mild, hot or extra hot
💭Pro Tips
Cooking pot - as burgul swells (doubles) as it cooks, use a pot that is big enough for the contents. I use my casserole dish*, which is quite wide.
Bulgur - extra coarse* or coarse is the best size for making this dish. Whilst fine bulgur can be used, the texture of this dish changes.
Tomatoes - Once peeled, tomatoes should be chopped up until they are almost like a puree.
All other fresh produce - should be chopped up finely and be barely noticeable when cooked in the pilaf.
Ice bath - is used to stop tomatoes from cooking further. Ensure you use enough water and ice to cover the tomatoes.
10 minute rest time - at the end of the cooking period, allowing the bulgur to rest for 10 minutes in its covered pot, allows it to absorb further juices and fluff up whilst absorbing the steam within the pot.
Leftovers - burgul bi banadoora can easily be stored covered in the refrigerator for up to 5 days. Simply reheat as you would rice.
❓FAQ
Most supermarkets nowadays tend to sell burgul wheat, however, not all sizes can be found. You can find various burgul wheat sizes in your local Middle Eastern or Mediterranean grocer. Otherwise, burgul wheat can be purchased online*.
Yes. Allow bulgur pilav to cool down to room temperature, then store in a snap-lock container or bag in the freezer for up to 3 months.
💡What to serve with?
Bulgur pilav can be enjoyed with a dollop of vegan plain yoghurt (or Greek yoghurt if you desire), avoid coconut yoghurt, the flavouring doesn’t match and can be overpowering.
You can also enjoy this yoghurt with freshly chopped cucumbers or purslane.
You can think of burghul bi banadoora as a rice alternative, try it with a kebab (check out my amazing vegan shawarma recipe), salad and a soup.
🥘Related recipes
Here are more burgul recipes or how to make pickles to enjoy with this recipe.
Did you enjoy this bulgur pilav from scratch? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Janelle x
📖 Recipe
Bulgur Pilav (Burgul bi Banadoora/tomato)
Ingredients
To peel tomatoes
- 1 kg Tomatoes peeled and diced
- 1 tray ice cubes
- 1 bowl Water
Cooking
- 320 g Bulgur extra coarse
- 1 large Onion finely diced
- 1 clove Garlic crushed
- 1 med Capsicum Bell pepper (finely diced)
- 1 small Green chilli finely diced
- ⅛ tsp Paprika ground
- ⅛ tsp Cumin ground
- 1 can Chickpeas garbanzo beans, drained
- 1 tbs Tomato paste heaped
- ⅓ cup Olive oil extra virgin
- 2 tbs Cooking oil e.g., vegetable oil to fry onion and garlic in
- 1¾ cup Water
- 1 tbsp Salt to taste
Instructions
Peeling Tomatoes
- Prepare ice bath, by placing ice into a bowl of water
- Place an ‘x’ on the bottom of each tomato
- Blanch tomatoes by placing them into boiling water for 30 seconds and then immediately place them into an ice bath.
- Remove skins. Chop up finely until almost pureed.
Cooking Burgul Pilav
- Heat up cooking oil in a pot over med - high heat, add onion and garlic and fry until golden.
- Stir through tomato paste and then stir through capsicum (bell pepper), green chillies, tomatoes, spices and salt. Cover for 10 minutes and allow tomatoes to cook and release juices.
- Add water and bring it to a simmer. Once simmering add bulgur and chickpeas and stir through. Reduce heat to low and simmer for 25 minutes.
- After 25 minutes, turn heat off and allow pot to stand covered for 10 minutes.
- Garnish with parsley and red onion, serve warm
Video
Notes
- Cooking pot - as burgul swells (doubles) as it cooks, use a pot that is big enough for the contents. I use my casserole dish, which is quite wide.
- Bulgur - extra coarse or coarse is the best size for making this dish. Whilst fine bulgur can be used, the texture of this dish changes.
- Once the tomatoes are peeled, Tomatoes should be chopped up until they are almost like a puree.
- All other fresh produce - should be chopped up finely and be barley noticeable when cooked in the pilaf.
- Ice bath - is used to stop tomatoes from cooking further. Ensure you use enough water and ice to cover the tomatoes.
- 10 minute rest time - at the end of the cooking period, allowing the bulgur to rest for 10 minutes in its covered pot, allows it to absorb further juices and fluff up whilst absorbing the steam within the pot.
- Leftovers - burgul bi banadoora can easily be stored covered in the refrigerator for up to 5 days. Simply reheat as you would rice.
Jan
Bulgur pilaf is so wholesome. The color of it is spectacular. yum