Cypriot Bulgur Pilaf with Tomatoes & Mint
A comforting and flavorful pilaf featuring coarse Cypriot bulgur, toasted vermicelli, ripe tomatoes, and fragrant mint, all simmered in savory chicken stock. This wonderfully versatile dish pairs beautifully with grilled meats, fish, or simply as a light main course, perfectly complemented by a dollop of cool Greek yogurt.
Ingredients
- •2 tbsp Olive oil
- •1 piece White onion (medium, finely chopped)
- •1/2 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
- •1/2 tsp Black pepper
- •1/4 cup Fresh mint (chopped, plus extra for garnish)
- •1 cup Greek yogurt (for serving)
Instructions
- 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.
Time: 7 min - 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.
Time: 3 min - 3.
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor and color.
Time: 1 min - 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.
Time: 5 min - 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.
Time: 20 min - 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.
Time: 5 min - 7.
Uncover the pot, fluff the pilaf with a fork, and gently stir in the fresh chopped mint.
Time: 1 min - 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.
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by Christina Adamidou