Cypriot Bulgur Pilaf
A tomato-based Cypriot pilaf with toasted vermicelli and fluffy bulgur — a simple, aromatic dish for an everyday table.
Ingredients
- bulgur360 g
- onion80 g
- fideo or fine vermicelli50 g
- ripe tomato500 g
- tomato paste50 g
- olive oil80 ml
- vegetable broth600 ml
- sea salt1 to taste
Instructions
Finely chop the onion and tomatoes, and break the vermicelli into short pieces.
Heat the olive oil in a heavy-bottomed pot. Add the onion and sauté for 5–6 minutes, until it starts to turn golden.
Add the vermicelli and fry for 2–3 minutes, stirring constantly, until the vermicelli and onion turn golden.
Add the chopped tomatoes and tomato paste. Cook for about 5 minutes over medium heat, until some of the liquid evaporates and the tomato base thickens.
Pour in the hot vegetable stock and bring to a boil. Add the bulgur and salt, and stir.
Cover the pot with a lid and cook over low heat for about 10 minutes, until the bulgur has absorbed all the liquid and turned tender.
Remove from the heat, let it sit covered for 5 minutes, then fluff the pilaf with a fork and serve hot.
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