Pilaf Pourkouri is a traditional Cypriot bulgur wheat pilaf cooked in tomato juice with olive oil and onion, offered in three regional variations and traditionally served at weddings and christenings. This humble staple can be served as a main course or alongside meat dishes with yoghurt.
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Version A: Grate the tomatoes in a cheese grater.
Version A: In a saucepan, sauté the onion in the olive oil.
Version A: Add the tomatoes and stir until the tomatoes reduce to a thick sauce.
Version A: Add the water and bring to a boil.
Version A: Add the bulgur wheat and salt to taste.
Version A: Cook the bulgur wheat for about ten minutes or until almost all the water has been absorbed.
Version A: Remove the pot from the heat and cover with a towel and a lid until all the water has been absorbed.
Version B: In a saucepan, sauté the onion in the oil.
Version B: Add the vermicelli and stir until golden brown.
Version B: Add the tomatoes and stir until reduced by half.
Version B: Add the water and bring to a boil.
Version B: Add the bulgur wheat and salt accordingly.
Version B: Boil until almost all the liquid is absorbed, then remove from heat.
Version C: In a saucepan, heat the olive oil and fry the onion and vermicelli, stirring until golden brown.
Version C: Add the tomato juice and water and bring to a boil.
Version C: Add the bulgur wheat, lemon juice, salt, and pepper.
Version C: Leave until all the water has been absorbed and the pilaf is cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with a splash of water to restore moisture.
Version A uses grated fresh tomatoes and water. Version B adds vermicelli and uses chopped tomatoes. Version C includes vermicelli, tomato juice, lemon juice, and pepper for a more complex flavor profile.
Cook until almost all the liquid is absorbed. Remove from heat, cover with a towel and lid, and let rest until all remaining water is absorbed and the grains are tender.
Yes, it reheats well. Store in an airtight container in the refrigerator for up to 3 days and warm gently on the stovetop with a splash of water if needed.
Only if made without vermicelli or with gluten-free pasta. Bulgur wheat itself contains gluten, so the dish is not naturally gluten-free.
Traditionally served as a main course with yoghurt, or as a side dish alongside meat. It's a common dish at Cypriot weddings and christenings.
