Vegetable Bulgur Pilaf

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Vegetable Bulgur Pilaf

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Ingredients for Vegetable Bulgur Pilaf:

  • 4 tablespoons of vegetable oil
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 eggplant
  • 2 tomatoes
  • 1 tablespoon of tomato paste
  • 2 cups of bulgur
  • 1.5 teaspoons of salt
  • 4 cups of hot water


  • Peel and dice the eggplants into small pieces, then soak them in salty water for about 15-20 minutes.
  • Dice the onion and sauté it in vegetable oil until it becomes pink.
  • Add diced bell peppers to the pot and start sautéing them with the onion.
  • Drain the water from the eggplants and add them to the pot, continue sautéing for an additional 3-4 minutes.
  • Add diced tomatoes and stir.
  • Add tomato paste, stir for the last time, and cover the pot. Let it cook on medium heat for about 3-4 minutes until the vegetables are cooked.
  • Add the drained bulgur, stir well.
  • Add salt and hot water, stir again. The water level should be sufficient to cover the pilaf.
  • Cover the pot and bring it to a boil over high heat, then reduce the heat to low and cook until the bulgur swells and softens. Don't forget to occasionally check to prevent the pilaf from sticking to the bottom of the pot.
  • If the water has decreased but the pilaf is still not cooked, you can add a little more hot water.
  • Once the pilaf has absorbed the water and has a fluffy texture, turn off the heat. Cover the pot with a paper towel underneath and let it rest for about 15 minutes.

Enjoy your delicious pilaf, highly recommended!

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