Cracked Wheat Pilaf/ Tzavari Yeghintz


This simple, hearty side dish is common in Armenia, Turkey, and other nations in the northern part of the Middle East.Although this recipe is for the most basic pilaf, the dish can easily be dressed up with tomatoes, lentils, chickpeas, chunks of meat, or anything else that sounds good to you.


        3 tbsp. olive oil or butter
        1 medium onion, chopped
        1 c. cracked wheat
        2 c. (16 oz.) canned chicken or beef broth*
        ½ tsp. salt
        ¼ tsp. black pepper to taste.

*To make a completely vegetarian pilaf, simply substitute vegetable broth for the chicken or beef broth. Armenian cooks make this substitution during the meatless fast of Lent before Easter.


1. Place olive oil or butter in a saucepan or deep skillet over medium heat. Add onions and sauté 3 to 5 minutes, or until soft but not brown.

2. Add cracked wheat to pan and sauté 2 minutes, stirring frequently. Add broth, salt, and pepper. Raise heat to high and bring to a boil. Reduce heat to medium low and cover. Simmer 15 to 20 minutes, or until all the broth has been absorbed and cracked wheat is tender.
3. Remove from heat and let stand, covered, 5 to 10 minutes longer. Serve hot.

Food: Cracked Wheat Pilaf/ Tzavari Yeghintz

Related posts