Set out a scale and the equipment for Pourgouri pilaf. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry bulgur, low-sodium chicken broth, yellow onion, tomato, olive oil, kosher salt, ground cinnamon. Pourgouri pilaf is cooked in Cyprus as its own dish. Toast the bulgur in onion, then simmer it in broth until the grains are fluffy. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
