Pourgouri Pilaffi with Chorizo

Name: Pourgouri Pilaffi With Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cypriot
Ingredients: 1 onion, diced; 1 tablespoon sun dried tomato paste (or 1 large fresh tomato grated, or half a small tin of tomatoes); A handful of orzo pasta or vermicelli; 200g bulgur wheat; 1 tablespoon olive oil; Salt and pepper to taste; Sliced bacon (optional); Chopped chorizo (optional)

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Pourgouri pilaffi is a Cypriot one-pot bulgur wheat and orzo pilaf, traditionally paired with meat dishes—here elevated with chorizo for a fusion twist that adds smoky depth to the comforting grain base.

🌍Cypriot 🏷️Pourgouri 🏷️Pilaffi 🏷️Bulgur wheat 🏷️Chorizo Cypriot food

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🏷️Cyprus

Total

30 min

Servings

Recipe Source

View original recipe

From Androula's Kitchen – Cyprus On A Plate

Ingredients

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1 onion, diced
1 tablespoon sun dried tomato paste (or 1 large fresh tomato grated, or half a small tin of tomatoes)
A handful of orzo pasta or vermicelli
200g bulgur wheat
1 tablespoon olive oil
Salt and pepper to taste
Sliced bacon (optional)optional
Chopped chorizo (optional)optional

8 Ingredients

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Instructions

1
Fry the onion in olive oil until soft.
2
Add the orzo or vermicelli and cook until turning brown.
3
Add the tomatoes and soften them down if fresh, then add the seasoning.
4
Add the bulgur wheat and mix the tomato paste with 568ml of hot, boiled water, then add to the mix and give it all a good stir.
5
Put on a lid and, leaving the heat on low, cook for 10 minutes.
6
Turn the heat off and, leaving the lid on, leave the pilaffi for a further 10 minutes until the moisture is absorbed and the pourgouri is fluffy.
7
Serve as an accompaniment to afelia or similar, or as a meal with vegetables on the side.
8
Optional: After cooking the onion, add sliced bacon and/or chopped chorizo and fry until turning brown before adding the tomato.

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Tips & Notes

Pro tips

Toast the orzo or vermicelli in oil until golden-brown before adding tomatoes—this develops nutty flavor and prevents mushiness.
Use 568ml of hot boiled water precisely; bulgur absorbs liquid at a 1:2.8 ratio, and skipping this measurement risks dry or soggy pilaf.
Keep the heat low during the 10-minute cook and resist lifting the lid; steam circulation ensures even hydration and fluffiness.
Add chorizo or bacon immediately after frying the onion, before tomatoes, so its fat and spice distribute throughout the dish.

Substitutions

Sun-dried tomato paste → fresh grated tomato or tinned tomatoes (adjust water slightly if using very wet tinned)
Orzo or vermicelli → fine egg noodles or small pasta shapes (toast lightly first)
Chorizo → spiced sausage, andouille, or omit entirely for a classic Cypriot version

Storage & make-ahead

Store cooled pilaffi in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water over low heat for 5–7 minutes.

Common Questions

Can I make pourgouri pilaffi ahead of time?

Yes. Cook completely, cool, and refrigerate for up to 3 days. Reheat gently with a splash of water over low heat or in a covered pan on the stovetop for 5–7 minutes until warmed through.