One-Pot Bulgur Pilaf

One-pot Turkish bulgur pilaf with tomatoes, peppers and chickpeas, cooked until fluffy and savoury.

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Bulgur pilavı is a staple Turkish side that can easily become a complete pantry meal. Coarse bulgur cooks quickly and absorbs the flavour of tomato and peppers.

Ingredients

• 320 g coarse bulgur
• 2 tbsp olive oil
• 1 onion (finely diced)
• 1 green pepper (diced)
• 0.5 red pepper (diced)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 1 ripe tomato (grated or finely diced)
• 240 g canned chickpeas (drained and rinsed)
• 650 ml hot vegetable stock
• 1 tsp paprika
• 0.5 tsp ground cumin
• 1 tsp fine salt (or to taste)
• 0.25 tsp black pepper
• 20 g butter (optional)
• 2 tbsp fresh parsley (chopped)

Step-by-step method

1. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and peppers and cook for 6–7 minutes until soft.
2. Add the garlic, tomato paste, paprika and cumin and stir for 1 minute.
3. Add the grated tomato and cook for 3–4 minutes until slightly reduced.
4. Stir in the bulgur and chickpeas and cook for 1 minute so the grains are coated in the tomato mixture.
5. Pour in the hot stock, add the salt and pepper and bring to a boil.
6. Cover tightly, reduce the heat to very low and cook for 12–15 minutes until the liquid is absorbed.
7. Turn off the heat, add the butter if using and leave covered for 10 minutes.
8. Fluff gently with a fork, scatter with parsley and serve warm.