Savory red bulgur tomato pilaf pilaf is a staple of the Lebanese table — a hearty and flavorsome bulgur dish made with tomatoes, onions and olive oil. The Lebanese Bulgur recipe is light and full of fibers and completely vegan. Treat it as a main or a side, it makes wonderful accompaniment to grilled meat or chicken.
This “bulgur tomato pilaf”/” sayet”, strongly reminds me of my mother’s cooking. A healthy, frugal and an economical budget stretcher meal like lots of the recipes of south of Lebanon. Most recipes of the region have been learned from grandmothers who prepared their meals from their garden or farm produce – tomatoes, bulgur, onions and olive oil. The dish is typically prepared when there is an abundance of ripe, red tomatoes.
Ingredients needed:
- Coarse bulgur
- Onions
- Fresh red ripe tomatoes
- Olive oil, or a combination of olive oil and canola oil
- Tomato paste
- Salt
- Crushed Habaneros/ red chilies, optional but recommended
How to make tomato bulgur pilaf?
Over medium heat, pour the oil to a pot, add the chopped onions and sauté to tender. Add the blended tomatoes, water, bulgur and tomato paste; season with salt and crushed red pepper. Cover the pot and cook over low heat for 30 minutes. Serve it with pita bread and radishes.
The dish even tastes better the second day.
A simple delicious meal by itself that can be equally good as a side dish to accompany grilled meat or chicken – it takes 30-35 minutes to be ready. The bulgur will soak out the tomatoes, developing a delicious tasty pilaf. Red hot pepper adds a delightful zing to the dish. I used fresh red Habaneros, but you can use fresh or powdered chilies as well. This is one of thoses dishes that tastes even better the second day.
Make some wraps for a weeknight dinner!
Make wraps of bulgur tomato pilaf using Lebanese or pita bread. Add some tomato wedges, onion slices, pickles and a small drizzle of pomegranate molasses, this makes an excellent weeknight dinner, especially for vegetarians.
Bulgur Tomato Pilaf (Sayet)
Description
Ingredients
- 2 cups coarse bulgur
- 2 large onions finely chopped
- 2 large fresh red ripe tomatoes blended
- 1/2 cup olive oil or a combination of olive oil and canola oil
- 2 heaped tablespoon tomato paste
- 2 tablespoons salt or to taste
- Crushed Habaneros/ red chilies crushed, or chili powder, optional (but I do recommend it)
- 2 cups water
Instructions
- Finely chop the onions.
- Peel the tomatoes and finely chop using a serrated knife. Check the note below to learn how to peel the tomatoes.
- Over medium heat, pour the oil to a pot, add the chopped onions and sauté to tender.
- Add the chopped tomatoes, and cook until the tomatoes are soft and tender.
- Stir in the coasre bulgur and tomato paste; season with salt and crushed red pepper. Stir well.
- Cover the pot and cook over low heat for 30 minutes. Serve it with pita bread, onion slices and radishes.
- Or alternatively, make wraps of bulgur tomato pilaf using Lebanese or pita bread. Add some tomato wedges, onion slices, pickles and a small drizzle of pomegranate molasses, this makes an excellent weeknight dinner, especially for vegetarians.
Video
Notes
To peel the tomatoes: Bring a large pot of water to a boil, and make a shallow x, using a knife, on each tomato. Drop them in boiling water for a few seconds. Remove with a slotted spoon and set aside to cool down. Use your fingers to peel the tomatoes.
9 Comments
Love bulgur wheat and how versatile it is… from this delicious pile of pilaf to kibeh and tabbouleh. Happy Thanksgiving, Hadia!
Thank you, Denise! Yes! Agreed and glad to see you appreciating bulgur recipes.
Fantastic, I put in some jalapeño peppers without the seeds. You made bulgur a much better dining moment. Muchos gracias!
Hello Mrs. Hausa, just wanted to say I’m your biggest fan and I love fillin’ my little tumtum with some good cooking.
Hi Hadia, Can you add lamb or chicken to this dish or will it kill the taste?