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Chef Francois Aaraj

Tomato Bulgur Pilaf

Tomato Bulgur Pilaf is a comforting Middle Eastern dish made with coarse bulgur cooked in a rich tomato base. Light, fluffy, and full of flavor, it’s a wholesome meal or side dish that pairs beautifully with yogurt, salads, or grilled dishes. Simple ingredients, satisfying taste, and perfect for everyday cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Video

Ingredients
  

  • 1 pc onion medium
  • 1 pc garlic head
  • 1 pc tomato large
  • 1 pc green pepper medium
  • 1/2 pc chili green pepper
  • 1 1/2 tbsp tomato paste
  • 2 cup coarse white bulgur
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp cumin

Equipment

  • 1 Cooking Pot
  • 1 Cutting Table
  • 1 Chef Knife
  • 1 Big spoon

Method
 

Prepare the vegetables
  1. Finely chop the onion.
  2. Peel the garlic and mince it.
  3. Dice the tomato and green pepper.
  4. Finely chop the green chili.
Saute the aromatics
  1. Heat a generous drizzle of olive oil in a pot over medium heat.
  2. Ass the chopped onion and saute for 3-4 minutes until soft and translucent.
Add garlic and peppers
  1. Add the garlic, green pepper, and chili pepper.
  2. Saute for 1-2 minutes until fragrant, stirring to avoid burning.
Cook the tomato base
  1. Add the diced tomato and tomato paste.
  2. Stir well and let cook for about 3 minutes, until the mixture becomes slightly thick and glossy.
Season the mixture
  1. Add salt, black pepper, and cumin.
  2. Stir to evenly coat the vegetables with the spices.
Add the bulgur
  1. Add the coarse bulgur to the pot and mix well so it is fully coated with the tomato mixture.
  2. Pour in the hot water, stir once, then bring to a gentle boil.
  3. Reduce the heat to low, cover, and let cook for 12 to 15 minutes, until the bulgur has absorbed the liquid.
  4. Turn off the heat and let the bulgur rest, covered, for minutes. Fluff gently with a fork before serving.
  5. Watch the video recipe to see how I served it in a restaurant-style presentation.

Video