There are many variations of making a bulghur pilaf. This is the most plain and the simple one. Turkish kitchens have many uses for bulghur. We use them in making soups, pilaf, lentil balls, salads, you name it. This is the easiest way to prepare. Goes perfectly well as a side dish. You can even have it together with yogurt and call it a meal.
You will notice several different types of bulghur in the markets. There is the fine bulghur, which is used in soups, in making meat or lentil balls. Then there is the coarse bulghur which is used more often for pilafs. Then there is the large coarse bulgur for pilafs too. I prefer the large coarse bulghur. It requires more water to cook or you can choose to have it “al dente” as in pasta. This recipe is “al dente” so you might choose to add 1/4 cup water more to have it well done. Try and decide on your preferences.