This bulgur tomato pilaf, or sayet, strongly reminds me of my mother’s cooking. It is a healthy, frugal, and economical meal, much like many of the traditional recipes from South Lebanon. These simple dishes were often created to make the most of what was available, turning humble seasonal ingredients into nourishing and flavorful meals.
Many recipes from the region have been passed down from grandmothers, who prepared their meals using fresh produce from their gardens or farms. Tomatoes, bulgur, onions, and olive oil were simple staples that could be transformed into a satisfying family meal.
This Lebanese tomato bulgur pilaf is traditionally prepared when there is an abundance of ripe, red tomatoes. The tomatoes give the dish its rich flavor and beautiful color, while the onions and olive oil add depth and richness. It is a simple, comforting example of traditional Lebanese home cooking and a wonderful way to enjoy the flavors of South Lebanon.
Ingredients
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Coarse bulgur
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Onions
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Fresh, ripe red tomatoes
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Olive oil, or a combination of olive oil and canola oil
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Tomato paste
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Salt
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Crushed habaneros or red chilies, optional but recommended
How to Make Tomato Bulgur Pilaf
Heat the oil in a pot over medium heat. Add the chopped onions and sauté until tender. Add the chopped tomatoes and cook for 5 minutes, until they release their juices. Add the water, bulgur, and tomato paste. Season with salt and crushed red pepper.
Cover the pot and cook over low heat for about 30 minutes, or until the bulgur is tender and has absorbed the tomato mixture.
This simple, delicious dish can be enjoyed on its own or served as a side dish alongside grilled meat or chicken. It takes about 30–35 minutes to prepare.
As the bulgur cooks, it absorbs the flavorful tomato mixture, creating a rich and delicious pilaf. Red hot pepper adds a delightful zing. I used fresh red habaneros, but you can also use fresh or powdered chilies, depending on your preference.
Can I use fine bulgur instead of coarse bulgur?
No. Coarse bulgur is the traditional choice for making bulgur pilaf (pilav).
What can I serve with bulgur tomato pilaf?
Serve it with pita, radishes, grilled meat, or chicken.
Can I substitute freekeh for bulgur?
Absolutely. You can substitute freekeh for bulgur. Keep in mind that the cooking time may be a little longer, and you may need to add a bit more water.
Can I make Lebanese bulgur pilaf without tomato paste?
Some bulgur pilafs, such as chicken and bulgur pilaf, are made without tomatoes. However, sayet bulgur pilaf traditionally includes tomatoes.
Can I make sayet ahead of time?
Absolutely! Like many good dishes, this one tastes even better the next day.
Make some wraps for a weeknight dinner!
Turn bulgur tomato pilaf into delicious wraps using Lebanese or pita bread. Add a few tomato wedges, onion slices, pickles, and a small drizzle of pomegranate molasses. It makes an excellent weeknight dinner, especially for vegetarians.
Looking for more bulgur pilaf recipes? We’ve got you covered!
Mujadara with Red Beans and Bulgur
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Bulgur Tomato Pilaf (Sayet)
Description
Ingredients
- 2 cups coarse bulgur
- 2 large onions finely chopped
- 2 large fresh ripe red tomatoes, blended
- ½ cup olive oil or a combination of olive oil and canola oil
- 2 heaped tablespoons tomato paste
- 1 tablespoon salt or to taste
- Crushed habaneros or red chilies or chili powder, optional (but highly recommended)
- 2 cups water
Instructions
- Finely chop the onions.
- Peel the tomatoes, then finely chop them using a serrated knife. See the note below for instructions on how to peel the tomatoes.
- Over medium heat, add the oil to a pot. Add the chopped onions and sauté until tender.
- Add the chopped tomatoes and cook for 5 minutes, until they release their juices. Then add the water.
- Stir in the coarse 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 with pita bread, sliced onions, and radishes.
- Alternatively, make wraps with 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.
7 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.
Hi Hadia, Can you add lamb or chicken to this dish or will it kill the taste?
Perfect recipe. Thank you.