What Is Bulgur Pilaf?
Bulgur pilaf is a comforting Middle Eastern dish traditionally made with bulgur wheat, onions, tomatoes and warming spices. Unlike rice, bulgur has a naturally nutty flavour and a slightly chewy texture that absorbs sauces beautifully while still holding its shape.
While many people recognise bulgur from tabbouleh, it is also widely used in warm dishes across Turkey and the Levant, where it is simmered into simple yet flavourful pilafs like this one.
How to Cook Bulgur for Pilaf
Cooking bulgur is surprisingly simple. In this recipe, it simmers gently with tomatoes, stock and baharat until tender and fluffy, absorbing all the surrounding flavours.
Getting the Aubergine Texture Just Right
The secret to a luxurious pilaf lies in the aubergine. Generously salt it, then fry in enough oil to soften it rather than drying it out and causing it to stick — aubergine behaves like a sponge and needs proper fat to cook well.
Cook slowly over a medium heat, adding a splash of water if needed, until the cubes are soft, creamy and lightly caramelised. Once stirred through the pilaf, the aubergine cubes almost melt into the tomato sauce, giving the dish its rich texture.
The Herb Yoghurt Finish
A spoonful of fennel-infused yoghurt balances the warm spices and adds freshness. Stirring toasted ground fennel into thick yoghurt adds a subtle sweetness that complements the baharat beautifully.
Finish with mint, dill and pistachios for a contrast of cool yoghurt and warm pilaf that makes every bite layered and satisfying.
Add Beef or Lamb for a Richer Version
For a heartier meal, stir browned minced beef or lamb through the pilaf. Fried with garlic and baharat until deeply savoury, the meat adds richness, while the gentle sweetness of the dried cranberries balances the spices.
What Is Baharat?
The Arabic word ‘baharat’ means ‘spices’ and refers to a warm Middle Eastern blend commonly used in meat and grain dishes. While there are variations, the blend typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika.
It is this blend’s warming depth that gives this bulgur pilaf its signature flavour.
To learn more about Baharat and a recipe to make your own blend, click here
Explore More Recipes on Flaevor
Middle Eastern Bulgur Pilaf with Aubergine and Herb Yoghurt
Ingredients
Vegetarian Bulgar Pilaf with Aubergine
- 1 large aubergine, cut into medium cubes
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp baharat recipe here
- 400g tin chopped tomatoes
- 300ml vegetable stock
- 200g coarse bulgur wheat
- 1 green chilli, finely sliced (optional)
Garnish
- 150g thick yoghurt
- 1 tbsp toasted ground fennel seeds
- Squeeze of lemon juice
- 2 tbsp chopped mint
- 2 tbsp chopped dill
- Handful of chopped pistachios
- Olive Oil
Meat Version (to add to the vegetarian version above)
- 500g minced beef or lamb
- 1 garlic clove, crushed
- 1 tbsp baharat recipe here
- 50g dried cranberries, roughly chopped
Instructions
- Sprinkle the aubergine cubes generously with salt and leave for 10 minutes to draw out moisture.
- Meanwhile, mix the yoghurt with ground fennel, lemon juice and a pinch of salt. Set aside.
- Heat a generous splash of olive oil in a large frying pan over medium heat. Pat the aubergine dry and fry until soft, golden and lightly caramelised, adding a splash of water if needed to prevent sticking. Remove from the pan and set aside.
- In the same pan, add a little more oil if necessary and sauté the onion until soft. Stir in the garlic and baharat and cook for 1 minute until fragrant.
- Add the chopped tomatoes, vegetable stock and bulgur. Stir well, bring to the boil, then reduce to a low simmer. Cover and cook for 8–10 minutes until the liquid is absorbed and the bulgur is tender.
- Stir the cooked aubergine and green chilli (if using) into the pilaf. Fold through half the mint and dill.
- Spoon into bowls and top with herb yoghurt, remaining herbs and chopped pistachios.
- Meat Version:While the bulgur cooks, heat a separate pan and fry the minced beef or lamb with garlic and baharat until browned and slightly crisp. Season with salt and stir through the pilaf along with the cranberries before serving.