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Anatolian Bulgur Pilav

Rated as 4.6 out of 5 Stars

"This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off."
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1 h servings 323
Original recipe yields 6 servings


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  1. Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
  2. Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
  3. Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Nutrition Facts

Per Serving: 323 calories; 8.1 53.1 12.8 0 446 Full nutrition

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Read all reviews 4
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Wow - this is really good! The fresh mint kicks it over the top. Changes I made: vegetable broth instead of beef broth to make the recipe vegetarian, increased lentils, used a whole can of chick...

Okay, I made it as directed and it's not bad!!! But I suspected the proportions mights have been off. My suggestion would be to increase the lentils 1/2 cup and the chickpeas 1/2 cup and you sho...

Nice recipe, I added in some ground beef and switched a cup of rice for the two cups of bulgur.

Good recipe! Like the other review said, I decided to increase the amount of lentils and chick peas. That seems to be a good decision. Otherwise a good, healthy dish. I keep thinking it ne...