Armenian Bulgur Pilaf
A simple, budget-friendly Armenian bulgur pilaf with toasted vermicelli, passed down from my grandmother. Naturally lighter than rice and ready in 30 minutes.
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Servings: 10 servings
Equipment
- Medium pot with a tight-fitting lid
- Measuring cups and spoons
- Wooden Spoon
- Fork for fluffing
Ingredients
- 0.5 cups vermicelli noodles broken into small pieces if not already
- 2.5 tablespoons butter
- 2 cups coarse bulgur wheat
- 4 cups chicken broth
- 1 teaspoons salt
Instructions
- Toast the vermicelli: Melt 2.5 tablespoons butter in a medium pot over medium heat. Add 0.5 cups vermicelli noodles, broken into small pieces and stir constantly until deep golden brown, about 4 minutes. Watch closely, it goes from perfect to burnt fast.
- Add the bulgur: Stir in 2 cups coarse bulgur wheat and mix thoroughly so every grain is coated in butter.
- Add broth and salt: Pour in 4 cups chicken broth and stir in 1 teaspoon of salt.
- Cover and simmer: Put the lid on and cook on low for 20 minutes, until all the liquid is absorbed. Keep an eye on it near the end so it doesn't stick, but do not stir while it cooks.
- Rest and fluff: Remove from heat. Stir in a little extra butter or oil if desired. Fluff with a fork and serve.
Notes
Some families make pilaf with rice instead of bulgur, both are traditional. Do not stir while cooking, that's what keeps the grains light and fluffy instead of mushy. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.
Nutrition
Calories: 100kcal