Pourgouri PilafiTomato Bulgur Pilaf
A home-style Cypriot bulgur pilaf cooked with onion, tomato, and a little tomato paste for depth. It comes out fluffy and savory, making it an excellent companion for grilled meats, braises, or yogurt-based dishes.
Prep
15m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gBulgur
- 300gTomato (finely chopped)
- 150gOnion (finely chopped)
- 30gTomato Paste
- 40mlExtra Virgin Olive Oil
- 700mlWater
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pot over medium heat.
- 02
Add the onion and cook until soft and lightly golden.
- 03
Stir in the tomato and tomato paste and cook until the mixture thickens and smells sweet.
- 04
Add the bulgur and stir well so it is coated in the tomato mixture.
- 05
Pour in the water, then add the salt and black pepper.
- 06
Cover and simmer gently until the bulgur is tender and the liquid has been absorbed.
- 07
Let the pilaf rest covered for a few minutes, then fluff and serve.
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