Tomato Bulgur Pilaf
Humble ingredients, deep flavour: onion and tomato sautéed in olive oil with cumin and coriander, lifted by pepper molasses and tomato paste, then coarse bulgur simmered in chicken stock until each grain is plump — a spoon of cold yogurt on top is non-negotiable.
Tomato bulgur pilaf is a simple, satisfying Levantine staple built on ingredients found in every kitchen. Tomato and pepper molasses give the bulgur an appetizing red hue and a rich flavour, while the spices add balanced warmth. It is traditionally served with yogurt and pickles to complete the contrast of creamy and tangy in every bite.
How to Prepare
Heat the olive oil and soften the onion, then add the tomato and bell pepper for a few minutes.
Season with salt, black pepper, mixed spice, coriander and cumin.
Stir in the pepper molasses and tomato paste until fragrant.
Add the washed bulgur and toss to coat in the tomato base.
Pour in the hot stock, bring to a boil, then cover and simmer on low for about 15 minutes until absorbed.
Rest 10 minutes off the heat, fluff, and serve with cold yogurt, pickles and greens.
Do not stir the bulgur while it simmers — let the steam do the work and it stays fluffy, never mushy.
Ingredient Swaps
• Pepper molasses can be replaced with extra tomato paste and a pinch of paprika.
• Use water instead of chicken stock for a vegetarian version.
• Add boiled chickpeas or minced meat to turn it into a heartier dish.
Common Questions
What is the liquid-to-bulgur ratio?
Usually one and a half cups of liquid per cup of coarse bulgur, with slight adjustment as needed.
Do I wash the bulgur first?
Yes, rinse and drain it so it cooks clean with separate grains.
How do I get fluffy bulgur?
Leave it covered on low heat without stirring once the liquid is absorbed, then fluff gently.
Can I make it ahead?
Yes, it keeps its flavour and reheats well the next day.
What is it served with?
Yogurt, pickles and a green salad suit it well.
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