• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

subscribe
search icon
Homepage link
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

×
Home » Vegan Lebanese Recipes

Bulgur Pilav

Published: Sep 13, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

223 shares
Jump to Recipe

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.

Burghul pilav in a red pot held by a hand
I just adore the flavor of this tomato bulgur pilav, it's rich and savory.

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

bulgur pilaf ingredients laid out

The complete list of ingredients with measurements, can be found in the full recipe card below.

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

peeling tomatoes in an ice bath

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.

homemade tomato sauce for bulgur pilav  in a pot

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.

adding bulgur, chickpeas into the tomato sauce in a pot

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.

Janelle's Tips

Choosing the Right Cooking Pot

Since bulgur doubles in size as it cooks, it’s essential to use a pot with enough space for the expanding grains. I prefer using my wide casserole dish, which ensures everything cooks evenly and doesn’t overflow.

Prepping Your Fresh Ingredients

All fresh produce, such as onions, garlic, and bell peppers, should be chopped finely. This ensures that when cooked, the veggies blend into the dish, becoming barely noticeable but adding layers of flavor to the bulgur pilav.

Allowing the Pilav to Rest

Similar to vermicelli rice pilaf (which is amazing btw), after the cooking time is complete, let the bulgur pilav rest for 10 minutes in its covered pot. This allows the grains to absorb any remaining juices, fluff up nicely, and soak in the steam, making the dish even more tender and flavorful.

Storage

Allow bulgur pilav to cool down to room temperature, then store in an airtight container or bag in the freezer for up to 3 months or in the fridge between 5-7 days.

burgul pilaf up close in a red pot with a wooden spoon

FAQ

What is Bulgur?

Bulgur (also spelled burghul or burgul) is a type of whole grain made from parboiled wheat berries, which are dried and ground into different sizes: fine, medium, coarse, and extra coarse. It has a nutty flavor and is a pantry staple in Middle Eastern and Mediterranean cuisines.

In this recipe, extra coarse bulgur is used for its texture. For instance, fine bulgur is a key ingredient in dishes like tabouli, while a mix of fine and coarse bulgur is often used in traditional Lebanese kibbeh dishes.

Though sometimes confused with cracked wheat, bulgur is not the same. Unlike cracked wheat, bulgur is parboiled, making it faster to cook and easier to digest. Various cultures like Armenia, Turkey, Greece, and Cyprus also use bulgur in many of their classic dishes, such as Armenian “Eech,” a tomato-bulgur dish often served with bread.

cooked bulgur grains in tomato up close

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

bulgur pilav in tomato in a red pot

Bulgur Pilav

A flavorful bulgur pilav recipe made with tomatoes, bell peppers, and onions for a hearty and nutritious meal. This easy, plant-based dish is a perfect alternative to rice.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Vegan
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 1 hour hour
Servings: 8 people
Author: Janelle Hama

Ingredients

  • 1 kg Tomatoes peeled and diced
  • 1 tray Ice cubes
  • 1 bowl Water
  • 320 g Bulgur extra coarse
  • 1 large Onion finely diced
  • 1 clove Garlic crushed
  • 1 medium Bell pepper capsicum (finely diced)
  • 1 small Green chilli finely diced
  • ⅛ teaspoon Paprika ground
  • ⅛ teaspoon Cumin ground
  • 1 can Chickpeas 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 tablespoon Salt to taste
Metric - US Customary
Prevent your screen from going dark

Instructions

Peeling Tomatoes

  • Prepare ice bath, by placing ice into a bowl of water
  • Cut 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 oil in a pot over medium - 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


Nutrition

Calories: 213kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1013mg | Potassium: 545mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1579IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

More Vegan Lebanese Recipes

  • cucumber yogurt salad in a brown plate
    Lebanese Cucumber Yogurt Salad
  • baklawa syrup in a glass bottle
    Baklawa Syrup
  • a white bowl filled with leafy greens, lentils and potato soup
    Adas bi Hamod
  • Lebanese rice pudding riz bi haleeb with pistachio
    Lebanese Rice Pudding
223 shares

Reader Interactions

Comments

    5 from 50 votes (45 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Georgette

    September 18, 2024 at 12:31 am

    5 stars
    It looks delicious 🤤 Thank you for always sharing your tasty recipes.

    Reply
    • Janelle Hama

      September 18, 2024 at 4:28 am

      It is my pleasure to share, thank you for your support 🙂

      Reply
  2. Sabrina

    February 06, 2022 at 7:34 am

    5 stars
    I love how simple and flavourful this is!

    Reply
  3. Careena

    January 03, 2022 at 11:36 am

    5 stars
    Bulgur is new to me. I enjoy the earthy nutty flavor it has, I really enjoy your style of cooking. We’re so lucky to have international food at our keyboards (especially vegan ones)

    Reply
  4. Jan

    July 06, 2021 at 9:17 am

    5 stars
    Bulgur pilaf is so wholesome. The color of it is spectacular. yum

    Reply

Primary Sidebar

a female brunette throwing a lemon

Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a bowl of chopped mushroom salad
    Easy Raw Mushroom Salad With Balsamic Vinegar
  • a red casserole pot with okra stew
    Bamia (Okra Stew Without Meat)
  • fingers holding a brown chocolate balls
    Chocolate Bliss Balls Without Dates
  • a stack of vegan corn fritters
    Easy 4-Ingredient Corn Fritters (Vegan)

Free e Cookbook

I'm sharing 5 top recipes from my family's cookbook, get it delivered to your inbox. Sign up →

an ipad showing a cookbook cover

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Terms of Use

Newsletter + Links

Sign Up! for emails and updates
Web stories
Vegan Lebanese Recipes
Shop Kitchen Essentials

Contact

Contact
Work with me
Social media
Advertise

Copyright © 2025 Plant Based Folk

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.