How To Make POURGOURI PILAF (Crushed Wheat Pilaf) - Al's Kitchen

Rinse bulgur wheat under cold water until water runs clear.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2-3 minutes, stirring frequently.

Pour in vegetable broth and water, then bring to a boil.

Season with salt, black pepper, cinnamon, and bay leaves.

Add bulgur wheat and stir to combine.

Reduce heat to low, cover, and simmer for 12-15 minutes until bulgur is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff bulgur with a fork and stir in chopped parsley and lemon juice.

Fold in diced red bell pepper and drained chickpeas.

Serve warm as a side dish or at room temperature.

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