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Zee’s Bulgur Pilaf
Bulgur pilaf

Bulgur pilaf…looks good enough to eat! Photo by Julianne Burk

Zarouhie Bedrossian’s Classic Bulgur Pilaf

Zarouhie Bedrossian’s Classic Bulgur Pilaf



6-8 servings

Prep time:


Cook time:


Total time:



1 ½   cup bulgur wheat (#4 cut)
1   handful crushed vermicelli
3   cups chicken broth
1   splash olive oil
2   tbsp butter, divided
1   tsp salt
1/4   tsp freshly-ground black pepper


  • A medium sauce pan


1. Place the bulgur in a medium-sized bowl, and fill the bowl with water
2. Clean the bulgur by agitating it with your hands until the water turns cloudy, then pour out the dirty water. Do this carefully so that your bulgur does not escape with the water.
3. Repeat this process until the water runs clear and set aside.
4. Heat the oil and 1 tablespoon of the butter in a saucepan over medium heat.
5. Place the vermicelli in the pan and sauté until the pasta turns brown and smells nutty.
6. Add the broth, salt and pepper to the pot and bring to a boil.
7. Once boiling, cover the pot and reduce the heat to medium-low.
8. Cook for 20 minutes on the stovetop and then check the pilaf. If it is still watery, continue to cook for another 5 to 10 minutes.
9. Once all the broth has been absorbed by the wheat and pasta, add the second tablespoon of butter and cover again.
10. Fluff the pilaf with a fork before serving.


1. Another way to cook pilaf is to bake it at 350 degrees for 25 minutes. I prefer this method because the pilaf cooks evenly, so the bottom of the pot is easier to clean.