bulgur pilaf

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe  for bulgur wheat.

Bulgur Pilaf

extra virgin olive oil

onion (finely chopped)

tomato paste

vine ripe tomato (finely chopped)

green pepper (finely chopped)

bulgur wheat

cumin

salt

black pepper

chickpeas

chicken broth

parsley

Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.

Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.

Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.

Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.

Serve with chopped parsley and fresh vegetables, if desired.

https://content.jwplatform.com/videos/NVKb1Vsy.mp4

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.

Bulgur pilav is burgul in tomato. A classic Lebanese (Middle Eastern) dish that is wholesome and hearty. This is my family’s recipe, which is vegan friendly and can be used a rice alternative.

Bulgur Pilav (Burgul bi Banadoora/tomato)

kg Tomatoes (peeled and diced)

tray ice cubes

Water

320 g Bulgur (extra coarse)

Onion (finely diced)

Garlic (crushed)

med Capsicum (Bell pepper (finely diced))

Green chilli (finely diced)

Paprika (ground)

⅛ tsp Cumin (ground)

Chickpeas (garbanzo beans, drained)

tbs Tomato paste (heaped)

Olive oil (extra virgin)

oil oil onion

Step 1

Prepare ice bath, by placing ice into a bowl of water

Step 2

Place an ‘x’ on the bottom of each tomato

Step 3

Blanch tomatoes by placing them into boiling water for 30 seconds and then immediately place them into an ice bath.

Step 4

Remove skins. Chop up finely until almost pureed.

Peeling Tomatoes

Step 5

Heat up cooking oil in a pot over med - high heat, add onion and garlic and fry until golden.

Step 6

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.

Step 7

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.

Step 8

After 25 minutes, turn heat off and allow pot to stand covered for 10 minutes.

Step 9

Garnish with parsley and red onion, serve warm

Cooking Burgul Pilav

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623820303/l9ntihkn0kcw9zpcd4mn.mp4

Bulgur pilav (burgul pilaf) is burgul in a fresh tomato base. A classic Lebanese (Middle Eastern) dish that is wholesome and hearty. This is my family’s recipe, which is vegan friendly and can be used as a rice alternative.

Bulgur Pilav (Burgul Pilaf)

This One-Pot Chicken Tomato Bulgur Pilaf, known in Arabic as burghul bi banadoura ma djaj, is a protein-packed variation of my classic tomato bulgur pilaf.

One-Pot Chicken Tomato Bulgur Pilaf

coarse bulgur ((size or

chicken breast (cubed (about 1–1½ inches))

lg. onion (finely chopped)

lg. tomato (finely diced)

olive oil

garlic powder

Finely chop the onion and dice the tomato. Cut the chicken breast into 1–1½ inch cubes.

In a medium saucepan, heat the olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and garlic powder. Cook the chicken until it is about 80% cooked, stirring occasionally. This should take about 10-15 minutes.													Add the onion and sauté for 3–4 minutes until translucent. 													Stir in the diced tomato and cook until softened, about 2–3 more minutes.

Stir in the tomato paste and cook for 2 more minutes. Rinse the bulgur 2–3 times and add it to the pan, mixing well to combine with the chicken and tomato mixture.

Pour in 3 cups of chicken broth and increase the heat to medium-high. Stir well and bring to a gentle simmer.

Once most of the broth has been absorbed (about 5–7 minutes), reduce the heat to low, cover, and cook for 10 more minutes, or until the bulgur is tender and the chicken is fully cooked.

Once the heat is off, let the bulgur rest with the lid on for about 10 minutes. Then remove the lid, fluff the pilaf with a fork and serve warm. It’s delicious on its own as a hearty main dish, or alongside a light salad or plain yogurt.

Top 3 bulgur pilaf recipes from across the web

The most viewed bulgur pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bulgur Pilaf

Bulgur Pilav (Burgul bi Banadoora/t...

One-Pot Chicken Tomato Bulgur Pilaf

Top 3 bulgur pilaf recipes from across the web

The most viewed bulgur pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgur Pilaf

Bulgur Pilav (Burgul bi Banadoora/t...

One-Pot Chicken Tomato Bulgur Pilaf

The most viewed bulgur pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine