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Simple Bulgur Pilaf

Akkadian word for 'wheat' is kibtu meaning heavy. When wheat is ready for harvest, the plant turns a golden color and the stalks bend under the weight of the heavy kernels. With the name kibtu, it was called "the heavier one of the grains.”

Bulgur pilaf is a traditional Assyrian side dish that pairs deliciously with grilled meats, poultry or vegetables and is a healthy fiber-rich substitute for rice. 

YIELD: Makes 4 servings | Active Time: 15 min | Total Time: 40 min

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 cup fine bulgur
1 cup boiling-hot water
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.


Add bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in salt and pepper. Serve warm or at room temperature.



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