Tomato Bulgar Pilaf (Syrian Style)
Few dishes capture the feeling of sitting around a warm family dinner table quite like Tomato Bulgur Pilaf. Known across Syria and the Levant for its rich tomato flavour, warm spices, and hearty texture, this comforting dish has been a staple in many Middle Eastern homes for generations. Made with simple pantry ingredients and finished with fresh herbs, this dish can be whipped up in no time, making it the perfect meal to make for your family any night of the week.
What is Tomato Bulgur Pilaf?
Tomato Bulgur Pilaf, also known as burghul bi banadoura, is a traditional Middle Eastern dish made with bulgur wheat cooked in a tomato broth with onions, garlic, olive oil, and warm spices. As the bulgur cooks, it absorbs the rich tomato flavour, which gives the dish its soft texture and deep colour. Spices like black pepper, cumin, and Aleppo pepper come together to add warmth without overpowering the dish.
This recipe uses Nabet Medium Bulgur #2, which gives the pilaf a soft yet slightly hearty texture once cooked. Medium Bulgur #2 works especially well in pilaf recipes because it absorbs flavour while still holding its texture during cooking. If you’ve ever wondered which type of bulgur works best for different recipes, you can learn more in our blog, “Which Bulgur Should You Use? A Simple Guide to Fine, Medium, and Coarse Bulgur.”
Versions of Tomato Bulgur Pilaf can be found across Syria, Lebanon, Jordan, Palestine, and Turkey. This recipe follows a Syrian-style preparation inspired by the flavours and cooking traditions passed down through generations. At Nabet, recipes like this reflect the familiar meals, pantry staples, and family traditions that remain at the heart of many Syrian kitchens.
Why You’ll Love This Dish:
Tomato Bulgar Pilaf Ingredients
Here’s what you’ll need to make this Tomato Bulgar Pilaf recipe:
- Nabet Medium Bulgur #2, of course! Medium Bulgur #2 gives this pilaf its soft texture and slightly nutty flavour while still holding its shape as it cooks. It absorbs the tomato broth well, which makes it perfect for this Syrian-style pilaf recipe.
- Hot water or chicken/beef broth, to cook the bulgur. Broth adds a deeper flavour, though water works well too.
- Nabet Extra Virgin Olive Oil, for richness and depth. Olive oil is a staple in many Middle Eastern kitchens and adds flavour to the tomato base.
- Onion and garlic, which build the foundation of the dish. As they cook, they add sweetness and warmth to the broth.
- Fresh tomatoes and Nabet Tomato Paste. This paste is made from tomatoes at their peak freshness, which give the pilaf its rich colour and deep tomato flavour.
- Nabet Aleppo Pepper Flakes or paprika, for mild warmth and colour. Nabet’s Aleppo pepper flakes are made from fresh Aleppo peppers and provide mild heat. It adds an addictingly complex flavor and gives the dish a more traditional flavour. Paprika does work well too.
- Black Pepper and cumin, which bring warmth and balance to the dish without overpowering the tomato flavour.
- Salt, to season everything together.
- And fresh parsley or mint, for garnish and freshness before serving.
Find the complete recipe with measurements below.
How to Make Tomato Bulgar Pilaf
Ready to cook? Here’s how to make this Syrian-style Tomato Bulgur Pilaf recipe!
Start by preparing the bulgur. Wash the bulgur thoroughly and soak it in water for 15 minutes. Once it has softened slightly, drain and set it aside.
While the bulgur soaks, prepare the vegetables. Finely dice the onion and tomatoes, and mince the garlic.
Next, cook the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and cook for another 1 to 2 minutes until fragrant.
Then, build the tomato base. Add the chopped tomatoes and tomato paste and stir well. Let the mixture cook until the tomatoes soften and the sauce thickens slightly.
Add the bulgur and spices. Stir in the soaked bulgur along with the black pepper, Aleppo pepper, cumin, and salt. Mix until everything is evenly combined and the bulgur is coated in the tomato mixture.
Pour in the hot water or broth and bring the pot to a boil for about 5 minutes.
Reduce the heat to low, cover the pot, and let the pilaf simmer for 20 to 25 minutes. The pilaf is ready when the liquid has fully absorbed, and the bulgur is soft and tender, not chewy.
Finish by fluffing the pilaf gently with a fork and garnish with fresh parsley or mint before serving!
How to Store and Freeze
- Store the Tomato Bulgur Pilaf in an airtight container in the fridge for up to 4 days.
- It also freezes well. Let the pilaf cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 2 months.
- Let it thaw overnight in the fridge before reheating. Add a small splash of water or broth while reheating to help keep the bulgur soft and tender.
More Nabet Recipes to Try
If you love our Tomato Bulgar Pilaf, try one of these delicious recipes next:
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Tomato Bulgur Pilaf (Syrian Style)
A traditional Syrian-style bulgur pilaf made with tomatoes, garlic, olive oil, and warm spices. This comforting family recipe is simple to make, nourishing, and full of rich Middle Eastern flavour.
Ingredients
- 1 ½ cups Nabet Medium Bulgur #2
- 2 ½ cups hot water or chicken/beef broth
- 3 tbsp Nabet Extra Virgin Olive Oil
- 1 large onion, finely diced
- 1–2 ripe tomatoes, finely chopped
- 3-4 garlic cloves, minced
- 2 tbsp Nabet Tomato Paste
- ½ tsp Aleppo pepper flakes or paprika
- ¼ tsp black pepper
- ¾ tsp cumin
- Salt, to taste
- Fresh parsley or mint, for garnish
Instructions
- Wash the bulgur thoroughly and soak it in water for 15 minutes. Drain and set aside.
- While the bulgur is soaking, finely dice the onion and tomatoes and mince the garlic.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Add the chopped tomatoes and tomato paste. Stir well and cook until the tomatoes soften and the mixture becomes rich and slightly thickened.
- Add the soaked bulgur along with the black pepper, Aleppo pepper, cumin, and salt. Stir until everything is evenly combined.
- Pour in the hot water or broth and bring the mixture to a boil for about 5 minutes.
- Reduce the heat to low, cover, and let simmer for 20–25 minutes, or until the liquid is fully absorbed and the bulgur is soft and tender.
- Fluff gently with a fork and garnish with fresh parsley or mint before serving.
Nutrition Information
Approximate per serving 300g
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