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TurkishAuthentic Cuisine

Bulgur Pilavı

Serves 4 to 6 Side vegetarian, Sides

Bulgur Pilavı

Bulgur Pilavı hails from Turkey's southeastern region, where it is a staple of home-cooked meals. This version reflects the authentic approach of family kitchens, where salt is measured by intuition, and butter is never in short supply. It's a dish that finds its place on the table for everyday dinners, bringing a comforting and hearty element to the meal.

Expect a rich, savory depth from the tomato paste, balanced by the nutty texture of coarse bulgur. The onions add a gentle sweetness, while the butter ensures a satisfying mouthfeel. Enjoy it as a central dish, where its simplicity and warmth invite a moment of pause and appreciation.

Ingredients

  • 300 gcoarse bulgur
  • 1onion
  • 2 tbsptomato paste
  • 2 tbspbutter
  • 600 mlwater
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion into small, even pieces. This ensures the onion cooks evenly and melds smoothly into the pilav, providing a consistent flavor throughout the dish.
  2. In a medium-sized pot, melt 2 tbsp of butter over medium heat. Once the butter has melted and starts to foam slightly, add the chopped onion. Stir frequently and cook until the onion becomes translucent and soft, which should take about 5 to 7 minutes. The onion should not brown, as we want a gentle, sweet flavor.
  3. Add 2 tbsp of tomato paste to the onions in the pot. Stir well to combine, allowing the paste to coat the onions completely. Cook for another 2 to 3 minutes until the tomato paste darkens slightly and its raw smell dissipates, enhancing its rich, savory flavor.
  4. Add 300 g of coarse bulgur to the pot, stirring it into the onion and tomato paste mixture. Ensure that each grain is well coated with the mixture, which helps toasting the bulgur slightly and enhances its nutty flavor.
  5. Pour in 600 ml of water, stirring to combine everything in the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently.
  6. Allow the bulgur to cook until it has absorbed all the water and becomes tender, which should take about 15 to 20 minutes. The grains should be plump and soft, with no excess liquid remaining in the pot. If you notice any water left, let it cook for a few more minutes until fully absorbed.
  7. Once the bulgur is cooked, remove the pot from the heat. Season with fine sea salt to taste, stirring gently to incorporate. Let the pilav rest for a few minutes with the lid on, allowing the flavors to meld together before serving warm.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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