Pourgouri pilafi is a traditional Cypriot baked pilaf combining coarse bulgur wheat with toasted vermicelli noodles, tomatoes, and chicken stock. The bulgur absorbs all the buttery, savory liquid in the oven, creating a tender, golden grain dish.
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Preheat your oven to 180°C (fan-forced).
Heat the olive oil and butter in a large oven-safe saucepan, pot, or cast-iron skillet over medium heat. Add the diced onion and crushed vermicelli noodles, stirring occasionally until the onions soften and the noodles turn golden brown.
Turn off the heat and stir in the bulgur wheat, salt, and black pepper, ensuring everything is well coated in the buttery mixture.
Add the grated tomatoes and mix to combine.
Pour in the chicken stock, spread everything evenly, and transfer the pan to the preheated oven. Bake, uncovered, for 30 minutes and ensure the liquid is fully absorbed.
Remove from the oven and gently fluff with a fork to separate the grains.
Serve warm and enjoy!
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a 160°C oven with a splash of stock to restore moisture.
oven-safe saucepan, pot, or cast-iron skillet
Yes, substitute vegetable stock for chicken stock. The dish remains flavorful and hearty.
Bake uncovered for 30 minutes until all the liquid is fully absorbed and the grains are tender.
Yes, prepare it up to step 4, then refrigerate. Add stock and bake when ready to serve.
Use coarse bulgur wheat as specified; it holds its texture better than fine bulgur during baking.
Yes, double all ingredients and use a larger oven-safe pan. Baking time may increase slightly; check at 35 minutes.
