Green Lentil and Bulgur Pilaf
A plain, buttered pilaf of coarse bulgur and whole green lentils. The lentils are boiled separately, then folded into the bulgur as the cooking liquid is absorbed.
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Coarse Bulgur
Coarse bulgur gives pilafs and hearty soups a distinct wheat texture. Its larger broken grains soften during cooking while remaining more visible than fine bulgur.
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Pilavlık bulgur is wheat that has been cooked, dried and broken into coarse pieces. This guide covers the dry ingredient before it is cooked into a dish.
Types & forms
Pilaf bulgur
Look for pilavlık or coarse bulgur. The fragments are larger than the fine bulgur used for many köfte mixtures.
Different wheat products
Fine bulgur and whole hulled wheat are separate forms. Whole wheat kernels are not another grind of bulgur.
What to look for when buying
- Choose a package marked coarse or pilavlık and check the grain through the packaging when possible.
- Check the seal and package instructions; choose clean, dry grains without damp clumps.
Prepare & cook
- Use the grind named in the recipe. Follow its measured liquid and cooking sequence rather than treating coarse bulgur like fine bulgur for soaking.
- For lentil pilaf, keep the lentils intact and cook the bulgur until it has absorbed the liquid and is tender. Follow the recipe if it calls for rinsing.
Store it well
- Keep the dry grains in a closed container in a cool, dry cupboard, away from moisture. Follow the package's storage and date instructions.
Substitutions depend on the dish
Fine bulgur
Its smaller particles soften differently and change the texture and liquid needs; it is not a direct substitute in a pilaf.
Hulled wheat
Whole kernels need a different cooking method. Use a recipe written for that form rather than substituting it by the cup.
Nutrition
Verified nutrition values for this exact product and prepared form are not available.
Cook with Coarse Bulgur
Green Lentil Pilaf with Poppy-Seed Oil
Dry green lentils are soaked and simmered, then cooked with coarse bulgur in their own liquid. Hot cold-pressed poppy-seed oil is stirred through, and the pilaf rests under a paper towel so the grains stay separate.
Lentil and Bulgur Pilaf with Onions
A Kilis pilaf of green lentils and coarse bulgur with soft, sweet onions, olive oil and a little butter and tomato paste.
Red Lentil and Bulgur Porridge
A soft Gaziantep porridge of red lentils and coarse bulgur with tomato and pepper pastes, finished with hot onion and red-pepper oil.