Eleni's Pilafi

Updated at: Thu, 17 Aug 2023 02:56:57 GMT

Step 1

Dice and fry the chopped onion on a medium/high heat until soft .

Step 2

2. Add the vermicelli (I usually gauge and prob add enough to cover the base of the pan. I never measure it)!

Step 3

3. Once the vermicelli has also browned, add the tomatoes. Cook for a couple of minutes

Step 4

4. Add the stock cube to the hot water to dissolve it and then add the water to the pan. Stir and season with s&p.

Step 5

5. Wash the bourgouri until water is clean and add it to the pan. Stir it in. Keep an eye on the pan and every time the water has been absorbed by the bourgouri, stir it again. Keep doing this until the water is all gone. This will prob be 5/10 minutes

Step 6

6. Turn off the heat. Get two pieces of kitchen roll and fold in half so it’s the width of your pan. Put on top of the pan and place the lid on top. The steam will keep cooking the bourgouri!

Step 7

7. Leave it to stand for 10-15 minutes and it’s good to go!

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