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Sweet and savory bulgur wheat pilaf is an easy, nutritious Mediterranean side dish made with just a handful of simple ingredients in less than 30 minutes.
For having so few ingredients, this pilaf is surprisingly well-balanced and packed with flavor. Onion gently softened in olive oil creates a deep base that’s enhanced by rich, savory chicken stock. Raisins add a pop of sweet flavor. Bulgur wheat is hearty and satisfying. And last but not least, fresh herbs and lemon zest brighten the dish.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Extra-virgin olive oil – We sauté the onion in olive oil for a rich, aromatic base.
- Onion – Savory, slightly sweet and earthy onion cooked in olive oil creates the base layer of flavor.
- Raisins – Raisins add bursts of sweet flavor and bits of chewy texture. In a pilaf like this, raisins also add pops of contrasting color that look like little jewels peeking out.
- Bulgur wheat – Bulgur is an ancient grain that’s as delicious as it is nutritious. It’s a good source of fiber, decent source of protein, and rich with vitamins and minerals. (You can read more about bulgur wheat’s nutrition on WebMD and Healthline.) And bonus, this pilaf is quick and easy to make!
- Chicken stock – Or vegetable stock to keep it vegetarian.
- Salt and black pepper – To season the pilaf.
- Minced fresh herbs – Use a combination of whatever fresh herbs you have on hand; my favorite blend is mint, cilantro, and parsley for this.
- Fresh lemon zest – Adds bright citrusy flavor to complement the hearty grain and sweet raisins.
How to Make Bulgur Pilaf
- Soften the onion. Add the oil to a 3-quart saucepan over medium heat. Once hot, add the onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
- Cook. Stir in the raisins, bulgur wheat, chicken stock, salt, and black pepper. Bring to a boil, and then let it boil (uncovered) for 2 minutes.
- Rest. Immediately turn off the heat, cover the saucepan, and let it sit covered with the heat off for 10 minutes.
- Finishing touches. Fluff with a fork, and then add the herbs and lemon zest, and gently stir to mix. Enjoy!
Storage
Cool to room temperature, and then store in an airtight container in the fridge for up to 5 days.
Tips For the Best Bulgur Wheat Pilaf
- Because there are so few ingredients in this recipe, they’re all important. Each one contributes to a well-balanced, flavorful dish.
- Make sure to use medium-coarse grind #2 bulgur wheat here. Both the bulgur to liquid ingredient ratio and the cooking time were developed using this size grind.
Frequently Asked Questions
Bulgur (borghol) is a whole grain made from de-hulled, dried, cracked and parboiled wheat kernels. The interesting thing is that depending on the size of the grind, bulgur doesn’t have to be cooked, only soaked in water. When I’d watch my mother-in-law make tabbouleh, she’d soak bulgur in water and drain off any excess liquid if there was any. Here we use bulgur wheat to make a pilaf with a slightly nutty flavor and chewy texture.
Popular in Middle Eastern and Mediterranean cuisine, bulgur pilaf is coarsely cracked wheat simmered in broth for a grain dish that’s similar to rice. It’s a staple in different countries, such as Turkey, Greece, and Lebanon, and each country puts their own spin on it. (Bell pepper, tomatoes, and chickpeas are popular additions to this pilaf.)
This is a very simple pilaf with raisins for sweetness and onion and chicken stock for depth and richness.
What to Serve With This Bulgur Pilaf Recipe
- Chermoula Chicken
- Air Fryer Lamb Chops
- 20-Minute Blackened Chicken
- Adana Kebabs (Turkish Lamb Kebabs)
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Bulgur Wheat Pilaf Recipe
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Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 3 tablespoons raisins
- 1 cup bulgur wheat medium-coarse grind #2
- 2 cups chicken stock warmed (or vegetable stock to keep it vegetarian)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced fresh herbs (such as mint, cilantro, parsley, etc.)
- 1 teaspoon fresh lemon zest
Instructions
- Soften the onion. Add the oil to a 3-quart saucepan over medium heat. Once hot, add the onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
- Cook. Stir in the raisins, bulgur wheat, chicken stock, salt, and black pepper. Bring to a boil, and then let it boil (uncovered) for 2 minutes.
- Rest. Immediately turn off the heat, cover the saucepan, and let it sit covered with the heat off for 10 minutes.
- Finishing touches. Fluff with a fork, and then add the herbs and lemon zest, and gently stir to mix. Enjoy!
Notes
- Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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