Bulgur Pilaf with Potatoes and Pistachios Recipe

Name: Bulgur Pilaf with Potatoes and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil, divided; 12 oz. new potatoes, diced; 2 zucchini, diced (about 2 cups); 3 cloves garlic, minced (about 1 Tbs.); 1 1/2 cups bulgur; 3 large shallots, chopped (about 1/2 cup); 1 Tbs. ground coriander; 2 1/4 cups low-sodium roasted vegetable broth; 1/2 cup unsalted pistachios, coarsely chopped; ⅓ cup chopped fresh parsley

Servings: persons

1
Heat 1 Tbs.
2
oil in large pot or Dutch oven over medium-high heat.
3
Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often.
4
Stir in zucchini and garlic, and saute 1 minute, or until vegetables are coated with oil.
5
Transfer mixture to plate.
6
Heat remaining 1 Tbs.
7
oil in pot over medium-high heat.
8
Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
9
Stir in potato mixture.
10
Add broth, and bring to a boil.
11
Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed.
12
Fold in pistachios and parsley, and season with salt and pepper.
13
Cover, and let stand 2 minutes.
14
Fluff with fork, and serve hot.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. olive oil, divided, 12 oz. new potatoes, diced, 2 zucchini, diced (about 2 cups), 3 cloves garlic, minced (about 1 Tbs.), and more.

Yes, Bulgur Pilaf with Potatoes and Pistachios falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur Pilaf with Potatoes and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions