Pilafi

Ingridients:

2 tbsp oil

1 onion, chopped

1 oz vermicelli, broken

8 oz cracked wheat

1 ½ cups hot water or chicken stock

Salt and pepper

Greek yoghurt

Pomegranate seeds

Cooking Instructions:

Prepare the pork: Marinate the pork overnight in marinated in dry red wine and crushed coriander seeds. Lift the meat out of the marinade and brown in a pot without oil for a couple of minutes. Then add the oil and brown the meat for 8-10 minutes. Pour in the marinade and water to cover. Season with salt and pepper. Cover the pot, and cook until the pork is tender and most of the liquid has reduced, about 30 minutes.

Prepare the pilafi: Heat the oil and sauté the chopped onion and broken vermicelli. Add the cracked wheat and hot water or chicken stock. Season with salt and pepper, cover tightly and let stand for 10 minutes, until all the liquid is absorbed. Fluff with a fork. Serve the Afelia with the pilafi and a dollop of plain Greek yoghurt, and garnish with pomegranate seeds.

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