Πλιγούρι Πιλάφι (Bulgur Wheat Pilaf with Tomato and Herbs)
A fragrant Aegean village pilaf of coarse cracked bulgur wheat simmered in a rich tomato, sweet onion, and olive oil broth with fresh spearmint and crumbled Greek feta.
Ingredients
- • 250g coarse bulgur wheat (χοντρό πλιγούρι)
- • 1 large sweet onion, finely chopped, 2 cloves garlic minced
- • 3 ripe vine tomatoes, grated (or 250g tomato passata)
- • 4 tbsp Greek extra virgin olive oil (Kalamata), 1 bay leaf
- • 500ml hot vegetable broth, handful of fresh spearmint (δυόσμος) and parsley chopped
- • Crumbled Greek barrel-aged feta for serving, sea salt and black pepper
Preparation Steps
Heat olive oil in a heavy saucepan over medium heat. Sauté chopped onion, garlic, and bay leaf for 6-8 minutes until golden and sweet.
Add the bulgur wheat to the pan. Stir continuously for 2 minutes to toast the grains in the olive oil until fragrant and nutty.
Stir in the grated tomatoes and hot vegetable broth. Season with sea salt and black pepper. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer gently for 12-14 minutes until the broth is fully absorbed.
Remove from heat, place a clean kitchen towel under the lid, and let stand for 10 minutes to fluff up. Fold in chopped spearmint and parsley, and serve topped with crumbled feta.