Pourgouri is a Cypriot one-pot pilaf made with toasted vermicelli noodles and bulgur wheat, seasoned with warm cinnamon and chicken stock, ready in just 15 minutes. Its standout trait is the caramelized vermicelli base that adds deep, nutty flavor to the light, fluffy grains.
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Heat 1-2 tbsp of olive in a pan and add your diced onions and sauté for 1 minute
Add 200g of vermicelli noodles to your onions. Stir well so all the vermicelli is covered with oil and leave it to brown for a minute. You will know when it is ready when your vermicelli turns multiple shades of brown. Check the video below to see what your vermicelli should look like
Add 2 chicken stock cubes to your pot and with a spoon mash it into your vermicelli and onions so they are all covered with flavour
Pour in 850ml of hot water into your pan and stirl everything well
Add 1 tsp ground cinnamon and salt and pepper and stir everything well
When your water is bubbling add in 200g bulgur wheat, give everything a quick stir and put your lid on your pot. Turn the heat down and leave everything to simmer for 6-7 minutes
When the time is up turn the heat off and leave your pourgouri to rest for at least 5 minutes
When you are ready to eat fluff up your pourgouri with a fork so it doesn't go all stodgy and all the grains seperate
Dig in!
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a covered pot with 2–3 tbsp water over low heat for 5 minutes.
large pan or pot with a lid
Yes, the recipe notes you can substitute vegetable stock cubes for chicken stock cubes with no other changes.
Browning the vermicelli develops a nutty, caramelized flavor that seasons the entire pilaf. Stop when it turns multiple shades of brown.
Resting for 5 minutes after cooking allows the grains to absorb remaining moisture and firm up, making them easier to fluff without becoming mushy.
Yes, double or halve all ingredient quantities proportionally. Adjust simmering time if needed: more volume may require an extra 1–2 minutes.
Fluffing with a fork separates individual grains without breaking them, preventing the pilaf from becoming dense and stodgy.
