About Bulgur
Bulgur is wheat that has been parboiled, dried, and cracked. This ancient grain has been a staple in the Middle East for thousands of years and appears in various Persian dishes, particularly in the western and northwestern regions of Iran.
Grain Sizes
Fine (#1)
- •Best for koofteh binding
- •Similar to couscous
- •Quick to rehydrate
Medium (#2)
- •Versatile, most common
- •Good for pilafs and salads
- •Slightly chewy texture
Coarse (#3)
- •Longest cooking time
- •Best for pilafs
- •Hearty texture
Persian Uses
Koofteh
Fine bulgur is mixed into the meat mixture for large meatballs, adding texture and helping bind the mixture.
Regional Dishes
- •Western Iranian cuisine uses bulgur more frequently
- •Kurdish dishes feature bulgur prominently
- •Some ash variations include it
Salads
Similar to tabbouleh, bulgur appears in some Persian-style grain salads.
Preparation
Soaking Method (for fine/medium)
- •Place bulgur in bowl
- •Cover with boiling water
- •Let sit 15-30 minutes
- •Fluff with fork
Cooking Method (for coarse)
- •Simmer in water (1:2 ratio)
- •Cook 15-20 minutes
- •Drain if needed
- •Let steam covered
Nutritional Benefits
- •High in fiber
- •Good protein source
- •Low glycemic index
- •Contains B vitamins
Bulgur vs Cracked Wheat
| Bulgur | Cracked Wheat |
|---|---|
| Parboiled | Raw |
| Quick cooking | Longer cooking |
| Lighter color | Darker color |
| Softer texture | Chewier |
They're often confused but not interchangeable — bulgur's pre-cooking changes its character significantly.
Storage
Store in airtight container in cool, dry place. Keeps for months. Can refrigerate in hot climates to prevent rancidity.