Fresh Herb & Lemon Bulgur Pilaf


This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
6 servings, about 1 cup each


  • 2 tablespoons extra-virgin olive oil

  • 2 cups chopped onion

  • 1 clove garlic, finely chopped

  • 1 1/2 cups bulgur, preferably medium or coarse (see Note)

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • 2 cups vegetable broth, or reduced-sodium chicken broth

  • 1 ½ cups chopped carrot

  • 2 teaspoons grated or finely chopped fresh ginger

  • 1 teaspoon coarse salt

  • ¼ cup lightly packed finely chopped fresh dill

  • ¼ cup lightly packed finely chopped fresh mint

  • ¼ cup lightly packed finely chopped flat-leaf parsley

  • 3 tablespoons lemon juice, or more to taste

  • 1/2 cup chopped walnuts, toasted (see Tip)


  1. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.

  2. Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.

  3. Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.


Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon juice and/or salt to taste before serving.

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at,

Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts (per serving)

273 Calories
12g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 273
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 7g 15%
Total Fat 12g 15%
Saturated Fat 1g 7%
Vitamin A 5747IU 115%
Vitamin C 13mg 15%
Folate 45mcg 11%
Sodium 567mg 25%
Calcium 59mg 5%
Iron 2mg 12%
Magnesium 87mg 21%
Potassium 417mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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