I thought bulgur was used to make Tabbouleh only until I ate this pilaf. I should have known, bulgur to Turkish is like rice to South Indians — the many variations of rice we enjoy is incredible. So bulgur
is used in both savory and sweet preparations. Bulgur is made from groats of several different wheat species. It looks like our wheat rawa and it probably is Turkish wheat rawa — I’m not sure (if any of you do, please add your comment below).
So the first time I ate this bulgur pilaf I was blown away how similar it tastes to our very own Indian pulao, though very mildly spiced when compared to the Indian version. My friend sent me the link to the recipe that I just followed to the T and it tasted just as I remember. It is important to buy coarse bulgur instead of fine, to get the right texture for the dish, It is a quick to make one-pot dish that is sure to be a crowd pleaser.