Rice And Pilafs

Ivy on February 13th, 2009

On Thursday I was cooking marinated pork chops and I wanted to make a side dish to accompany the dish. There were some spring onions, parsley and mushrooms in the refrigerator, which had to be used, so looking in my pantry I had some parboiled rice, vermicelli and cashews so I decided to combine all […]


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Ivy on September 22nd, 2008

Bulgar or bulgur known as πλιγούρι, (pligoúri), in Greek or πουργούρι, (pourgouri) in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat. Bulgar holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a […]


Continue reading about Pilafi Pourgouri (pligouri) – Bulgur wheat pilaf

Like bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, just like the bulgur pilaf. The vegetables are my addition to this recipe and you can add whatever boiled or steamed vegetables you like. I did not add tomatoes but used chicken broth instead.  […]


Continue reading about Pilafi me fide (Rice Pilaf with vegetables and vermicelli)

Ivy on August 14th, 2008

We’re back from our short get away. I want to thank you for leaving your lovely comments and have read all of them but need some time to reply and to visit you all. Hope to do this during the weekend. This year we decided not to visit any island but went by car to […]


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Ivy on November 1st, 2007

Rice Pilaf, has its origin from the Persian pilau also called polao, pilav, pilaff, plov or pulao in other languages. One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality. Bactria was an eastern Persian (Iranian) province, which was the birthplace of Alexander’s […]


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