Pourgouri pilaf is a traditional Cypriot pilaf made with cracked wheat (bulgur), vermicelli, and chicken stock that delivers a nutty, satisfying texture in under 30 minutes. The toasted vermicelli adds depth and richness to this authentic Mediterranean dish.
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Heat the oil in a heavy-based casserole and sauté the onion for a couple of minutes until it softens but doesn't brown.
Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil.
Rinse the pourgouri under cold water, then add it to the casserole.
Add the stock and seasoning. Cover and simmer gently for 8–10 minutes or until all the stock is absorbed.
Let the pilafi sit for 10 minutes before serving.
Store covered in the refrigerator for up to 3 days; reheat gently in a covered pot over low heat with a splash of water to restore texture.
heavy-based casserole with lid
Pourgouri is cracked wheat (bulgur). You can substitute with medium-grain rice (use the same volume), though the texture and nutty flavor will differ slightly.
Yes, vegetable stock works as a substitute, though it will produce a milder flavor. Use the same quantity (300 ml).
Rinsing removes dust and excess starch, ensuring a lighter, fluffier pilaf with better separation of grains.
The pilaf is done when all the stock is absorbed after 8–10 minutes of gentle simmering. The grains should be tender but not mushy.
Yes. Reheat gently in a covered pot over low heat with a splash of water, or refrigerate for up to 3 days in an airtight container.
