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+ servings

The Perfect Pilaf

Avoid soggy, crunchy pilaf with this fool-proof technique!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Servings 5 servings


  • 1 cup medium (#2) bulgur (or rice)
  • 2 cups broth or water
  • 2 tbsp olive oil (or two pats of butter)
  • 1 handfull pilaf noodles (or vermicelli, orzo or your noodle of choice)
  • salt and pepper to taste (ex: Aleppo red pepper)


  • Pour oil into saucepan and turn up the heat to medium-high.
  • Add the noodles and stir. Stay close and keep stirring until the noodles start to turn brown.
  • Add the bulgur and stir thoroughly. This is what makes it pilaf: coating the grains.
  • Toast the mixture like this for a minute or two, then slowly pour in the broth. Be careful to stand back, or take the pot off the heat to avoid a steam bath.
  • Add salt and pepper, stir once and bring to a boil.
  • Lower the heat to medium, put the lid tightly on the pot. Let it all simmer for five minutes.
  • Then turn off the heat but leave the lid in place. Let the pilaf sit 10 minutes longer.
  • NOW you can take the lid off. You should find perfectly cooked bulgur pilaf that's moist but shows no excess water.Fluff it with a fork and serve hot!



Who says pilaf has to be a side dish? There's no more satisfying dinner than bulgur pilaf with a nice Armenian salad, fresh bread and cold madzoon (plain yogurt). Make it with water or vegetable broth and you have a meatless feast suitable for any time of year.
Tried this recipe?Let us know how it was!