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Bulgur and Vermicelli Pilaf with Tomatoes, Yogurt and Herbs

Bulgur and Vermicelli Pilaf with Tomatoes, Yogurt and Herbs

By Courtney HillMarch 29, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes

This hearty grain-and-noodle pilaf is based on a classic Cypriot dish called pilafi pourgouri. Nutty, nubby bulgur and bits of toasted vermicelli find delicious flavor companions in caramelized onion and tomatoes (we use canned for convenience) that have cooked down until jammy and concentrated. A portion of the onion-tomato mixture simmers into the grain and noodles so the pilaf is seasoned throughout. The rest is spooned on as a garnish, along with yogurt for a little creaminess and parsley and mint for fresh, grassy notes. If you cannot find vermicelli (it’s sometimes sold in nests), capellini or even angel hair pasta work well. Serve this as a light main or as a side to grilled or roasted lamb.

Tip

Don’t use fine or medium bulgur. Coarse bulgur is key for proper texture and water absorption. Also, don’t forget to reserve half of the cooked tomato mixture for garnishing the pilaf. Its intense savoriness is a nice contrast to the cool, tangy yogurt and fresh herbs.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    ounces vermicelli or capellini, broken into rough 1-inch pieces (about 1 cup)

  • 1

    medium yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 14 ½

    ounce can diced tomatoes

  • 1

    cup coarse bulgur

  • ½

    cup whole-milk plain yogurt

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 1

    tablespoon chopped fresh mint

Step 1

In a 12-inch skillet, combine 2 tablespoons oil and the pasta. Cook over medium-high, stirring occasionally, until lightly browned, about 2 minutes. Transfer to a small bowl.

Step 2

In the same skillet, combine 1 tablespoon of the remaining oil, the onion, ½ teaspoon salt and ¼ teaspoon pepper; cook over medium-high, stirring occasionally, until the onion is browned, 4 to 6 minutes.

Add the tomatoes with juices, reduce to medium and cook, stirring occasionally, until all of the liquid has evaporated and the mixture resembles jam, about 4 minutes. Remove the pan from the heat, then transfer about half (1 cup) of the tomato mixture to a small bowl and set aside.

Step 3

Into the remaining tomato mixture in the skillet, stir the bulgur and the remaining 1 tablespoon oil. Return to medium-high and add 2¼ cups water, scraping up any browned bits, then stir in the pasta and ¼ teaspoon each salt and pepper.

Bring to a simmer, then cover, reduce to low and cook undisturbed until the liquid has been absorbed, 12 to 15 minutes.

Step 4

Remove the pan from the heat and let stand, covered, for 5 minutes. Using a fork, fluff the pilaf, then taste and season with salt and pepper. Transfer to a serving bowl and spoon on the yogurt, followed by the reserved tomato mixture. Sprinkle with the herbs and drizzle with additional oil.