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Turkish Bulgur Pilaf (Firik Pilau)

Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine turkish
Servings 6 Servings


  • cups Whole Freekeh or Roasted Buckwheat or Bulgur
  • 2 tbsp Olive Oil
  • 6~8 Scallions, chopped
  • 4 Garlic cloves, finely minced
  • 2 Medium Carrots, chopped
  • 1 tsp Ground Allspice
  • ½ tsp Ground Cinnamon
  • cups Low sodium Vegetable Stock
  • 2 tbsp Butter
  • cup Pine nuts or Sunflower seeds
  • cup Pistachios, chopped
  • cup Almonds, chopped
  • cup Currants or black raisins, soaked in water
  • 3 tbsp Fresh Dill – finely chopped
  • 3 tbsp Parsley – finely chopped
  • To taste Salt & Pepper


  • Rinse the freekeh or bulgur, drain and set aside.
  • In a heavy bottom pan, heat olive oil and add the garlic, carrot and scallions. Once the carrots start to soften a little bit, add allspice and cinnamon, followed by freekeh and cook for 2 minutes, stirring frequently.
  • Pour in the stock and add salt, bring the mixture to a boil; lower the heat and cook covered until the freekeh is cooked through and tender. Turn off the heat and set aside covered for a few minutes.
  • Melt butter in a small pan, toss in the nuts. Drain the currants and add these to the nuts. Cook until the currants puff up and the pine nuts turn golden brown.
  • Season freekeh with salt and butter, gently stir in the nuts and chopped herbs. Serve alongside some veggie side dish like this Turkish Everyday Beans.