Ptitim Pilaf (Israeli Couscous)

Tags: #IsraeliFood #Side #Pilaf #Stovetop #Parve Serving: 4 servings Total time: 35 minutes

Toasted pearl pasta simmered pilaf-style with onion, warm spices, and stock until tender and fluffy.

Ingredients

• 320g ptitim (Israeli couscous)
• 650ml hot chicken or vegetable stock
• 30ml olive oil
• 120g onion, small dice
• 10g garlic, minced
• 6g kosher salt
• 1g ground black pepper
• 1g ground turmeric
• 1g ground cumin
• 15g flat-leaf parsley, chopped

Steps

1. Warm the stock until steaming.
2. Heat a heavy 24cm saucepan over medium heat.
3. Add the olive oil.
4. Add the diced onion.
5. Cook the onion until translucent, 5–6 minutes.
6. Add the minced garlic.
7. Cook the garlic until fragrant, 30 seconds.
8. Add the ptitim.
9. Toast the ptitim until golden in spots, 3–4 minutes.
10. Add the ground turmeric.
11. Add the ground cumin.
12. Stir until the grains are evenly coated, 20 seconds.
13. Pour in the hot stock.
14. Add the kosher salt.
15. Add the ground black pepper.
16. Bring to a simmer over medium-high heat.
17. Reduce the heat to low.
18. Cover the pot.
19. Cook until the liquid is absorbed, 10–12 minutes.
20. Remove the pot from the heat.
21. Rest covered for 5 minutes.
22. Uncover the pot.
23. Fluff with a fork.
24. Fold in the chopped parsley.
25. Serve warm.

Notes

• Background: Ptitim, created in 1950s Israel, is toasted wheat pasta shaped like pearls. Cooking it pilaf-style—first toasting, then absorbing stock—yields nutty flavor and separate, tender grains.
• Technique tips:
  • Toasting deepens flavor and helps the grains stay distinct.
  • Using hot stock maintains an even simmer and prevents gumming.
  • Resting covered finishes steaming and sets the texture.
• Variations:
  • Add 120g peas in Step 13 for classic color and sweetness.
  • Stir in 20g unsalted butter in Step 24 for a glossy finish.