SERVES 6
I grew up eating this pilaf with stews, grilled meats, fish or slow-cooked roasted meat. My family have always toasted the vermicelli in the recipe before cooking, and I have since come across a similar method in Spanish cooking. Have ready 225g bulgur wheat, 50g vermicelli pasta and 500ml chicken stock (or use water from soaking dried mushrooms or plain water). Peel and finely chop 1 onion and finely chop 25g parsley. Heat 2 tbsp extra virgin olive oil in a large sauté or risotto pan with a tight-fitting lid and cook the onion for 10 minutes until soft and starting to brown in places. Remove the onion and set aside. Add another 2 tbsp oil to the pan. Crush the vermicelli once in your hand, then add to the hot oil and cook, stirring, until golden and toasted. Stir in the bulgur wheat and coat all the grains with the oil. Return the onion to the pan with the stock or water, bring to the boil, then reduce to a simmer. Cover the pan and cook for 15 minutes until the grains have swelled and all the liquid has been absorbed. Set aside with the lid on for 10 minutes. Remove the lid and season with salt and pepper. Fluff up the grains with a fork and gently mix in the parsley. Serve warm or cold with dollops of Greek yoghurt.
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