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Traditional Turkish pilaf with bulgur, chickpeas, and butter
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sarıkız Pilavı (180 g) has 270 calories. That works out to 150 calories per 100 g. It contains 47.7 g of carbs, 7.6 g of protein, 5 g of fat and 6.8 g of fiber. Its 0.9 mg of Manganese covers 39% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
270
KCAL / 180G
Carbs
47.7g
· 17% DV
Protein
7.6g
· 15% DV
Fat
5g
· 6% DV
Fiber
6.8g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 11% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.98 g | 10% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 47.7 g | 17% |
| Fiber | 6.8 g | 24% |
| Protein | 7.6 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 270 kcal |
| 1 piece (small) | 80 g | 120 kcal |
| 100 g | 100 g | 150 kcal |
| 1 serving (small) | 120 g | 180 kcal |
| 1 cup (medium) | 160 g | 240 kcal |
| 1 serving (large) | 250 g | 375 kcal |
| 1 serving (jumbo) | 350 g | 525 kcal |
| 2 serving (double) | 360 g | 540 kcal |
Calculated from 150 calories per 100 g.
Sarıkız Pilavı is a traditional Turkish bulgur pilaf made with chickpeas and butter. Unlike rice pilaf, it uses bulgur as its main grain, and recipes may vary from one household or locality to another.
To cook Sarıkız Pilavı, briefly sauté bulgur in butter, add cooked chickpeas and hot water, then simmer until the bulgur is tender and has absorbed the liquid. Let it rest, covered, before fluffing and serving.
Sarıkız Pilavı is associated with the Kazdağı Mountains and the Edremit area of Balıkesir in western Turkey. Its name connects it to the regional Sarıkız legend, while its defining ingredients are bulgur and chickpeas.
Sarıkız Pilavı is made with bulgur, not rice. Bulgur gives the dish its characteristic texture and distinguishes it from Turkish rice pilaf; replacing it with rice would make a different dish.
Sarıkız Pilavı takes its name from Sarıkız, a legendary figure associated with the Kazdağı Mountains. The name reflects the dish’s regional cultural connection rather than a special cooking technique.
Yes, use cooked chickpeas in Sarıkız Pilavı. Bulgur cooks much faster than dried chickpeas, so adding dried chickpeas directly can leave them firm by the time the bulgur is ready.
Serve Sarıkız Pilavı with plain yogurt, cacık, or a fresh salad. Those lighter sides complement the hearty bulgur and chickpeas without making the meal feel overly rich.
Yes, you can make Sarıkız Pilavı with olive oil instead of butter. Butter is traditional and contributes a rich flavor, but olive oil works for sautéing the bulgur before you add the chickpeas and water.
Yes, Sarıkız Pilavı can be frozen in an airtight container once it has cooled. Thaw it in the refrigerator and reheat it thoroughly; a small splash of water can help loosen the bulgur if it has dried out.
Yes, Sarıkız Pilavı can make a filling side or simple main dish because it combines bulgur with chickpeas. Pairing it with yogurt or salad makes a balanced-feeling meal without needing a heavy accompaniment.
Vitamins
B3
1.98mg · 12% DV
B1
0.14mg · 12% DV
B5
0.58mg · 12% DV
Biotin
3.24µg · 11% DV
Minerals
Manganese
0.9mg · 39% DV
Copper
0.23mg · 26% DV
Phosphorus
122mg · 17% DV
Sodium
324mg · 14% DV
Potassium ⭐
216mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sarıkız Pilavı is a traditional Turkish pilaf made with bulgur wheat, chickpeas and butter, rooted in regional home cooking. The bulgur cooks up tender yet pleasantly distinct, while the chickpeas add a soft, earthy contrast and the butter gives the dish a savoury richness.
In Turkey it is served hot as a filling side or a simple meal, often alongside yoghurt or a fresh salad. Outside Turkey, it works well as a hearty grain dish at lunch or dinner. Bulgur and chickpeas provide fibre and plant protein, while the dish is mainly carbohydrate-rich; you can use less butter for a lighter result.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.98g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.