Sebzeli Bulgur Pilavı
Sebzeli Bulgur Pilavı·(seb-ZEH-lee BOOL-goor pee-LAH-vuh)
Tencere Yemekleri & Sulu Yemek (The Weeknight Pot)
The smell of onions, peppers, and tomato paste sizzling in butter is the universal signal in a Turkish household that dinner is imminent. This is tavern-style bulgur pilaf, a deeply savory, democratic dish built on cheap, immortal ingredients. The magic isn't in a rare spice or hours of labor; it's in the grandmother-approved technique. You fry the pastes until they lose their raw metallic edge, and you let the cooked grains rest under a paper towel so they don't turn to mush. It is a hearty, weeknight comfort food that demands nothing but a little patience and respect for the process.
Before you start
Rinse the bulgur.
Place the coarse bulgur in a fine-mesh strainer and rinse it briefly under cold running water just to remove any dust, setting it aside to drain completely.
Ingredients
- olive oil2 tbsp
- unsalted butter2 tbsp
- yellow onion1 med
- Cubanelle or Anaheim pepper1 med
- red bell pepper1/2 med
- garlic2 med cloves
- tomato paste1 tbsp
- Turkish red pepper paste1 tbsp
- fresh tomato1 large
- coarse or extra coarse bulgur1 1/2 cup
- kosher salt1 tsp
- black pepper1/2 tsp
- dried mint1 tsp
- hot water or chicken stock3 cup
Method
- 01
Sauté the aromatics.
Melt the olive oil and butter in a heavy-bottomed pot over medium heat, then sweat the onion and peppers for about 5 minutes until soft before stirring in the garlic.
- 02
Bloom the pastes.
Push the vegetables to the edges to clear the center of the pot, add the tomato and pepper pastes, and fry them directly in the oil for a minute or two until they darken and lose their raw, metallic smell.
- 03
Toast the bulgur.
Stir the drained bulgur and fresh tomatoes into the pot, making sure every grain is coated in the hot, red fat.
- 04
Simmer the pilaf.
Add the salt, black pepper, dried mint, and hot water or stock, bring the liquid to a gentle boil, then immediately reduce the heat to its absolute lowest setting and cover with a tight-fitting lid.
- 05
Leave it alone.
Let the pot simmer completely undisturbed for 12 to 15 minutes; opening the lid releases the steam required to properly cook the grain.
- 06
Rest under a towel.
Turn off the heat, quickly remove the lid, lay paper towels or a clean kitchen towel flat across the pot, and press the lid back on tightly to trap the condensation for 15 minutes.
- 07
Fluff and serve.
Remove the lid and towel, gently fluff the grains from the bottom up with a fork, and serve warm with a spoonful of yogurt.
Notes
Sourcing the bulgur is non-negotiable.
Do not use fine or 'köftelik' bulgur, which will turn to mush; look for bags labeled coarse, extra coarse, #3, #4, or 'pilavlık'.
Pepper paste makes the dish.
Turkish biber salçası provides the backbone of this flavor profile, but if you absolutely cannot find it, substitute an extra tablespoon of tomato paste mixed with a half teaspoon of smoked paprika.
From Cook Turkish in America.