Turkish Bulgur Pilaf Recipe: Bulgur Pilavı

How to Make Bulgur Pilaf Recipe

Serves 4-6


  • 4 tablespoons unsalted clarified butter
  • 1 large Spanish onion, diced (1 cup)
  • 1 small Italian green pepper, finely chopped ( ¼ cup)
  • 1 ½ cups coarse-grain bulgur, washed and drained
  • 3 medium tomatoes, peeled, seeded, and finely chopped (2 cups)
  • 2 ½ teaspoons Turkish red pepper or ground red pepper
  • 2 ½ cups chicken stock or hot water
  • Salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh Italian parsley


In a heavy, medium-size saucepan, heat the butter over medium heat and cook the onion gently for 2 minutes, stirring with a wooden spoon, until it’s softened but not brown. Stir in the green pepper, bulgur, tomatoes, Turkish red pepper, and stock. Season with salt and pepper. Bring the mixture to a boil, then lower the heat, cover the saucepan, and cook gently for about 15 minutes, or until the bulgur has absorbed all the liquid. Let the mixture stand, covered, for about 5 minutes; then stir in the parsley, and serve.