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Overhead view of nutty Cypriot bulgur pilaf pourgouri with toasted vermicelli strands in a shallow bowl on a wooden board

Cypriot Bulgur Pourgouri Pilaf with Toasted Vermicelli

A simple Cypriot side dish of toasted vermicelli and coarse bulgur simmered in stock until tender and nutty.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 586
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 60 g vermicelli noodles broken into 1-inch pieces
  • 1 onion medium; finely chopped
  • 300 g coarse bulgur wheat rinsed and drained
  • 600 ml chicken stock or vegetable stock
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper

Method
 

  1. Rinse the bulgur in a fine-mesh strainer under cold water for a few seconds, then drain well and set aside.
  2. Melt the butter in a 3-quart / 2.8L saucepan over medium heat until it foams.
  3. Add the broken vermicelli and stir constantly for 2 to 3 minutes until golden brown. Watch it closely, it can burn fast once it starts to color.
  4. Add the chopped onion and cook for 4 to 5 minutes, stirring often, until soft and translucent.
  5. Stir in the rinsed bulgur and coat it in the butter and onion for about 1 minute.
  6. Pour in the stock, add the salt and pepper, and bring everything to a boil.
  7. Lower the heat, cover the pan tightly, and simmer for 15 to 18 minutes without lifting the lid, until the liquid is absorbed and the bulgur is tender.
  8. Remove the pan from the heat and let it sit covered for 10 minutes to finish steaming.
  9. Fluff the pilaf with a fork, taste, and adjust the salt if needed. Serve warm.

Notes

  • Use coarse bulgur, not fine, or the texture turns gummy.
  • Don't lift the lid while it simmers, steam loss undercooks the grains.
  • Let it rest 10 minutes off heat before fluffing with a fork.
  • Taste the stock's saltiness before adding extra salt to the pot.