Best 6 Anatolian Bulgur Pilav Recipes

TURKISH BULGUR PILAF RECIPE

Steps:

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

ANATOLIAN BULGUR PILAV

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
• Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
• Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

ANATOLIAN BULGUR PILAV

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
• Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
• Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

ANATOLIAN BULGUR PILAV

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
• Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
• Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

BULGUR PILAF

Steps:

• Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
• Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
• Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.