Pourgouri pilafi

Pourgouri pilafi

Burghul pilaff

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml corn oil or butter
1 onion, finely chopped
810ml chicken stock or water
350g coarse burghul
salt, to taste
yoghurt, to serve

Method

  1. Heat the oil or butter in a deep saucepan and gently fry the onion until translucent. Add the stock or water and bring to the boil.
  2. Place the burghul in a sieve and wash quickly under cold running water. Add the burghul to the boiling stock, with salt to taste. Stir until boiling again, then reduce the heat, cover and simmer gently for 20 minutes, or until the liquid has been absorbed.
  3. Remove from the heat, place a cloth or two paper towels over the rim of the pan and replace the lid. Allow to stand for 15 minutes.
  4. Serve with yoghurt, as an accompaniment to Afelia dishes, mixed vegetable dishes, keftethes (meatballs), or any dish normally served with rice pilaff.

Note

  • Often vermicelli is added for variety. Add 50 g crumbled vermicelli noodles to the pan with the onion and fry until golden. Add an additional 250 ml stock or water after frying the onion.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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