Bulgar Pilaf

April 20: National Wheat Day

We enjoy eating different stir fried rice dishes, biryanis and pilafs. So we were intrigued to try an Armenian dish made with bulgur, a type of wheat that resembles quinoa, couscous and orzo. With garbanzo beans and apricots added to the bulgur, these ingredients add a unique blend of savory and sweet as well as texture to this tasty side dish. Serve this bulgur pilaf with salad, kebabs and an apricot cake dessert (perok) for a full Armenian meal. But we do not mind eating the pilaf by itself! Try Armenian bulgur pilaf for a delicious different side dish on National Wheat Day.

(Adapted from The Armenian Kitchen)


  • 2 butter, divided use
  • 1 cup bulgur (#2)
  • 2 cups chicken broth or water
  • ¼ cup dried apricots, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon curry powder 
  • 1 can (15 ounces) garbanzo beans/chickpeas, drained and rinsed 
  • Salt and pepper to taste
  • Parsley (optional garnish)


In a pot, melt 1 tablespoon of butter over medium heat. Stir in the bulgur until well coated with the butter. Pour in the broth or water. Bring to a boil and stir. Cover the pot and reduce the heat to low. Simmer for 10-15 minutes or until the broth or water has been absorbed. Uncover the pot and fluff up the bulgur. Set aside.

Chop up the dried apricots and onions. In a large non-stick skillet, melt the remaining butter. Sauté the garlic and onions until soft. 

Add the curry powder, chopped apricots and drained garbanzo beans/chickpeas. Mix in the cooked bulgur. Cover the skillet and cook for another 2-3 minutes. Uncover and fluff up the pilaf. Season with salt and pepper to taste. Mix well. Let the dish rest for around 10 more minutes before serving. Garnish with parsley if desired.


  • Substitutions include olive oil for the butter, vegetable broth for the chicken broth and water and ground cumin for the curry powder. 
  • Search our blog for other recipes containing wheat in observance of National Wheat Day.