Bulgur Pilav

5 from 50 votes

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.

Prep Time25

Cook Time25

Resting Time10

Total Time1

Course: Main Course

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Vegan

Servings: people

Calories: 213kcal

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

Instructions

Peeling Tomatoes

Prepare ice bath, by placing ice into a bowl of water
1 tray Ice cubes, 1 bowl 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.
1 kg Tomatoes

Cooking Burgul Pilav

Heat up oil in a pot over medium - high heat, add onion and garlic and fry until golden.
1 large Onion, 1 clove Garlic, 2 tbs Cooking oil, ⅓ cup Olive oil
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.
1 medium Bell pepper, 1 small Green chilli, ⅛ teaspoon Paprika, ⅛ teaspoon Cumin, 1 tbs Tomato paste
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.
320 g Bulgur, 1 can Chickpeas, 1¾ cup Water, 1 tablespoon Salt

Video

Nutrition