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A serving of Turkish bulgur pilaf with tomatoes and onions
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5 from 2 votes

Bulgur Pilaf With Tomatoes

Domatesli bulgur pilavı is a classic Turkish bulgur pilaf recipe that makes an ideal, healthy accompaniment to grilled meats such as steaks and kebabs.
Course Pilav
Cuisine Turkish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 160kcal
Author Turkey's For Life


  • 1 cup coarse bulgur wheat around 200g
  • 2 medium-sized tomatoes roughly chopped, or 1x400g tin
  • 1 medium-sized onion peeled & finely chopped
  • 1 capsicum pepper green or red, deseeded & finely chopped
  • cups hot water or chicken stock
  • 1 teaspoon red pepper paste or tomato paste
  • 1 pinch salt & pepper to season


  • In a deep saucepan, heat a little olive oil, add your onion and pepper and sauté for a few minutes on a low heat until the onion starts to sweat.
  • Now add your tomato and stir around for a couple of minutes until it starts to soften.
  • Stir in your tomato or pepper paste (salça) and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes.
  • Turn the heat to high, add your water or chicken stock, salt and pepper.
  • Give everything 1 or 2 stirs and bring to the boil.
  • As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium - low.
  • Simmer the bulgur wheat for 8-10 minutes until the juices have been absorbed.
  • Remove from the heat and leave the bulgur pilaf covered for at least another 5 minutes.
  • Remove the lid, give your bulgur pilaf a stir around and serve.


  • As with all of our recipes, calories per serving is meant as a rough guide and depends which ingredients you use.
  • If you are using tinned tomatoes, your liquid might not be completely absorbed after the 8-10 minutes cooking time. You can either leave the moisture and remove the bulgur pilaf from the heat or leave it to simmer for another couple of minutes before removing from the heat.