🇮🇷 Iran · Food
Dam-e Bulgur (Bulgur Pilaf)
By eatmundo · August 4, 2026
🇮🇷 IRA wholesome and fragrant Persian-style bulgur pilaf, featuring chickpeas and a rich tomato base. It is a hearty comfort food often served in rural households.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tablespoons of oil in a wide pan over medium heat.
- 2
Sauté 1 finely diced onion until soft and golden, about 6 minutes.
- 3
Stir in 1 teaspoon of turmeric and 2 tablespoons of tomato paste; fry for 2 minutes until fragrant.
- 4
Add 200g of pre-cooked chickpeas and mix well to coat with the aromatics.
- 5
Add 300g of rinsed bulgur and stir for 2 minutes to toast the grains slightly.
- 6
Pour in 500ml of boiling water, season with 1 teaspoon of salt, and stir once.
- 7
Cover with a tight-fitting lid and cook over low heat for 20 minutes until the water is absorbed.
- 8
Turn off the heat and let it rest covered for 10 minutes before fluffing with a fork.
Frequently Asked Questions
What type of bulgur should I use?+
Use coarse-grain bulgur (gandom-e heshak) for the best texture in a pilaf.
Can I add vegetables?+
Yes, bell peppers or green peas are common and delicious additions.
Why rest the dish?+
Resting allows the steam to distribute evenly, ensuring the grains are fluffy and not mushy.
What if it's too dry?+
Add a splash of boiling water and cook for a few more minutes covered.
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