Bulgur pilaf with vermicelli

Name: Bulgur pilaf with vermicelli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 2 tbsp (30 g) butter; ⅓ cup (35 g) fine vermicelli, broken into short pieces; 1 small onion, finely chopped (optional); 1 cup (175 g) coarse bulgur (#3); 1 tbsp red pepper or tomato paste (optional); 2 cups (480 ml) chicken broth or water; ¾ tsp salt, less if the broth is salted; ¼ tsp black pepper

Butter-toasted vermicelli, coarse bulgur and broth. The side dish under half the dinners in a Western Armenian kitchen.

Պլղուրի փիլաւbulghouri pilav

Time35 min

Hands-on5 min

LevelEasy

Serves4

If rice pilaf is for guests, bulgur pilaf is for Tuesday. It goes under stews, next to chicken, or into a bowl with yogurt on top.

The two things that make it: toasting the vermicelli until it is properly brown, and letting the pot rest off the heat at the end so every grain dries out separately.

Ingredients

2 tbsp (30 g) butter
⅓ cup (35 g) fine vermicelli, broken into short pieces
1 small onion, finely chopped optional
1 cup (175 g) coarse bulgur (#3)
1 tbsp red pepper or tomato paste optional
2 cups (480 ml) chicken broth or water
¾ tsp salt, less if the broth is salted
¼ tsp black pepper

Tools

Medium pot with a tight lid
Clean kitchen towel
Fork

Steps

Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly until it is evenly deep golden brown.
If using onion, add it and cook until soft and starting to color.
Add the bulgur and stir for a minute so every grain is coated in butter. Stir in the pepper paste if using.
Pour in the broth, add the salt and pepper, and bring to a boil. Cover, turn the heat to low and cook until the liquid is absorbed.
Turn off the heat. Lay a clean kitchen towel over the pot, put the lid back on and let it rest.
Fluff with a fork and serve.

Good to know

Which bulgur: Coarse (#3 or #4). Fine bulgur turns to mush here; save it for kufta and eetch.
Chickpeas: Add a drained can of chickpeas with the broth for a one-pot meal.
The towel: It soaks up steam so the pilaf doesn't go soggy. Keep the corners away from the burner.

Ask your grandparents

Did your family make it with onion, tomato, or plain?
What did it go under at your house?