Pilafi with Bimi® broccoli, sour cherries and pistachios
Pilafi is a classic side dish in Cyprus, and can often be found featuring in mezes, alongside Sunday roasts and even accompanying kebabs. You’ll find lots of variations, sometimes with smashed up fried vermicelli through it, but often simply cooked in tomato and not much else. Here I have embellished it with Bimi® broccoli, dried fruits and nuts, making it more into a stand-alone meal. It can happily be eaten by itself with a dollop of Greek yoghurt on the side, or alternatively as part of a larger spread.
Prep
10 minutes
Cook
30 minutes
Serves
5
Nutritional information per serving
- kcal 423
- Fat 13.3g
- Saturates 2.4g
- Carbs 54.5g
- Sugars 23.1g
- Fibre 9.2g
- Protein 16.6g
- Salt 1.08g
Method
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Place a large saucepan on a medium-low heat and drizzle in the olive oil. Add the sliced garlic and onions and sauté for 12-15 minutes until softened and lightly golden. When they are ready, stir in the tomato puree followed by the bulgur wheat and add the stock and the cinnamon stick.
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Season generously, turn up the heat and bring to the boil. As soon as it’s boiling, turn the heat to low and cover with a lid. Cook for 15 minutes.
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Halfway through cooking, stir the cherries into the pan and place the Bimi® broccoli on top.
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When the bulgur wheat is tender remove from the heat, remove the lid and cover with a tea towel and leave to one side for 20 minutes. When the pilafi has cooled slightly, squeeze in the lemon juice and run a fork through it to fluff it up. Roughly chop the herbs and stir through.
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Spoon onto a serving platter, scatter with the pistachios before serving and serve with a tub of Greek yoghurt on the side.
