At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 side servings
• Prep time: 10 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 side servings.

• Calories: 270 kcal
• Protein: 5 g
• Carbohydrates: 35 g
• Fat: 14 g
• Fiber: 6 g
• Sodium: 460 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pilaf

Have these measured and ready before you begin.

• 1/4 teaspoon ground black pepper
• about 3/4 cup plus 1 tablespoon (200 ml by volume) bulgur
• 1 onion, diced
• 2 garlic cloves, chopped
• 2 kapya peppers, diced (substitute red bell peppers)
• 3/4 teaspoon fine salt
• 1 teaspoon ground red pepper
• 1 tablespoon tomato paste
• 3 tablespoons neutral oil
• 1 tablespoon butter
• about 1 1/4 U.S. cups (300 ml) water

Directions

1. Rinse and drain the bulgur.

2. Heat the neutral oil and butter in a pilaf pot, then sauté the onion, garlic, and peppers.

3. Add the black pepper, salt, ground red pepper, and tomato paste and cook until fragrant.

4. Stir in the bulgur and toast it thoroughly with the seasonings.

5. Add the water, cover, and cook over low heat without stirring until absorbed.

6. Remove from the heat, cover with a clean towel under the lid, rest, and serve.

Sources

1. USDA FoodData Central — April 2026 data release