Cypriot Bulgur Pilaf with Tomatoes & Mint

• •2 tbsp Olive oil
• •1 piece White onion (medium, finely chopped)
• •1 cup Vermicelli pasta (broken into 1-inch pieces)
• •2 tbsp Tomato paste
• •1 cup Cypriot bulgur (coarse grain)
• •15 oz Crushed tomatoes (canned, or 1.5 cups fresh diced tomatoes)
• •2.5 cup Chicken stock
• •1 tsp Salt
• •1 tsp Black pepper
• •1 cup Fresh mint (chopped, plus extra for garnish)
• •1 cup Greek yogurt (for serving)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the broken vermicelli pasta to the pot. Stir continuously and toast until golden brown, about 2-3 minutes. Be careful not to burn it.

3. 3

   Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor and color.

4. 4

   Add the Cypriot bulgur, crushed tomatoes (or fresh diced tomatoes), chicken stock, salt, and black pepper. Stir everything together and bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the bulgur is tender and most of the liquid has been absorbed. Avoid stirring too much during this time.

6. 6

   Remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the bulgur to steam and become fluffy.

7. 7

   Uncover the pot, fluff the pilaf with a fork, and gently stir in the fresh chopped mint.

8. 8

   Serve the pilaf warm, with a generous dollop of Greek yogurt on the side and an extra sprig of mint for garnish, if desired.

Chef's Tips

• 💡For extra flavor, you can toast the bulgur for a minute with the vermicelli before adding the liquids.
• 💡If using fresh tomatoes, use ripe, flavorful ones like Roma or vine-ripened for the best results.
• 💡Adjust the amount of chicken stock as needed; different bulgur grinds can absorb liquid differently. Start with the suggested amount and add a splash more if the bulgur is still too firm.