Anatolian Bulgur Pilav recipe

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Ingredients

3 tablespoons olive oil
1 onion, minced
1 ripe tomato, cut into small cubes
3 cups beef broth
2 cups bulgur, rinsed
salt and ground black pepper, or to taste
½ cup cooked green lentils
⅓ cup cooked chickpeas
1 bunch fresh mint, chopped

Nutrition Info

322.9 calories
carbohydrate: 53.1 g
cholesterol: : -
fat: 8.1 g
fiber: 14.9 g
protein: 12.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 446.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Recipe Yield

6 servings

Recipe Note

This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.

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