Pilafi Pourgouri - Cypriot Bulgur Wheat Pilaf

INGREDIENTS
2-3 tablespoons olive oil
1 large onion, sliced or diced
4 tablespoons of crushed fides (vermicelli)
1 large ripe tomato, approx 250g roughly chopped
1 heaped tablespoon tomato paste
1 mug medium grain or whole bulgur wheat, washed and drained
2 mugs of water
1 chicken cube or a tablespoon of stock powder
1 thumb-size cinnamon bark
2-3 whole cloves
salt to taste

METHOD
Dissolve the stock in a jug with 2 mugs of recently boiled water. Make sure you use the same mug throughout the entire recipe. Soften your onion in olive oil on medium-low heat for about 10 minutes until translucent and lightly golden. Add the fides to the pan and lightly toast, stirring continuously.

Stir in the chopped tomato and tomato paste and cook for 6 to 7 minutes on low heat or until caramelised. Add the bulgur wheat, mix and cook to seal for a minute or so. Remove the pot from the heat so it cools down. After a couple of minutes, pour in the stock, salt, cinnamon bark and cloves, gently stir and return to the heat. Bring to the boil then a simmer on a low heat until most of the stock has been absorbed. This should take about 10 to 12 minutes. Once you start to see little holes, remove from the heat, cover with a clean tea towel or paper towel, pop the lid on and leave for 5-10 minutes before serving.