Cook this: Theia Anthoula鈥檚 Pilafi
Shereen Pavlides covers the pilafi with a paper towel and the lid to absorb some of the moisture.聽
The?a Anthoula鈥檚 Pilafi
Shereen Pavlides cooks the pasta, bulgar and fire roasted tomatoes together.
For this week鈥檚 Cook This, chef Shereen Pavlides makes a Greek pilaf.
鈥淭heia means aunt in Greek and pilafi is a Greek pilaf. My Theia Anthoula taught me how to prepare this recipe many years ago and I鈥檝e been making it ever since.鈥�
Theia Anthoula鈥檚 Pilafi
Prep time: 5 minutes Cook time: 20 minutes Serves: 4 Yield: 4 cups
1 tablespoon olive oil
1 small Spanish onion 鈥� diced (1/2 cup)
kosher salt/fresh finely ground black pepper
2 vermicelli or angel hair nest pasta rings, broken with hands
1 (14.5-ounce) can of fire-roasted diced tomatoes, drained
1 cup chicken stock
3/4 cup bulgur wheat
2 tablespoons thinly sliced fresh mint
1 (7-ounce) container 2% Greek yogurt, divided
Heat oil in a 2 1/2-quart sauce-pot over medium heat. Saut茅 onion until tender, about 2 minutes. Season with 1/4 teaspoon salt and 1 turn on the pepper mill. Add the pasta nests and toss to toast, about 1 minute.
Add the tomatoes, chicken stock and season with 1 1/4 teaspoons salt and 3 turns on the pepper mill. Stir gently. Bring to a boil. Reduce to a simmer.
Rinse the bulgur under cold water in a fine mesh strainer, removing the dusty film. Stir the bulgur into the chicken stock. Cover and simmer until all the stock is absorbed, 8-10 minutes. Remove from heat. Fluff with a fork. Place a clean kitchen towel over the pot and cover with the lid (the towel will absorb the condensation). Let set to further cook the bulgur, about 10 minutes. Serve in a medium serving bowl. Garnish with mint. Dollop half of the yogurt on top. Serve remaining yogurt on the side.