Fast Recipes

Burghul pilaf

Australian Gourmet Traveller fast recipe for burghul pilaf

By Ismail Tosun
  • Serves 8
Burghul pilaf (pictured with Adana kofte)
Burghul pilaf (pictured with Adana kofte)


  • ½ cup extra-virgin olive oil
  • 2 onions, finely chopped
  • 1 red capsicum, seeded and finely chopped
  • 2 tsp capsicum purée (see note)
  • 2 vine-ripened tomatoes, peeled and finely chopped
  • 500 gm coarse burghul, rinsed and drained
  • 2 cups hot chicken stock or hot water


  • 1
    Heat olive oil in a large, heavy-based saucepan, add onions and cook over medium heat for 3 minutes or until soft. Add capsicum and cook for another 3 minutes, add capsicum purée and stir to combine. Add tomatoes and cook for another 2 minutes or until soft.
  • 2
    Add ½ cup cold water and simmer for 10 minutes, then add drained burghul, stir to combine and cook for 2 minutes Add hot stock, bring to the boil and season to taste with sea salt and freshly ground black pepper. Cook, covered, over low heat for 10-15 minutes or until burghul is tender and liquid is absorbed.


Note Capsicum purée, salca in Turkish, is available from Middle-Eastern food stores.