Itch Pilaf

Itch pilaf, sometimes spelled eetch, is Armenia’s answer to tabbouleh. The difference is tomato. Where tabbouleh leans green and herbaceous, itch is red, savory, and deeply fruity thanks to a can of tomato sauce that soaks straight into raw bulgur.

The method is almost embarrassingly simple. Mix the bulgur with tomato sauce and a splash of water, then walk away. In 15 minutes the grains have drunk up all the liquid and softened to a toothsome, fluffy texture without a single burner being lit.

From there it’s all about seasoning. Fresh lemon juice is a must, it’s the acid that wakes up the tomato and keeps the whole bowl from tasting flat. A good dusting of paprika adds a warm smokiness. Chopped parsley and chives finish it off with freshness.

Serve cold or at room temperature. Itch keeps beautifully in the fridge for a few days and actually tastes better the next day once the flavors settle.

Chef Tips

• Use #1 (fine) bulgur as specified. Medium or coarse grades need a proper soak in hot water first and will stay crunchy otherwise.
• Start with less water than you think. You can add more if the bulgur stays stiff after 15 minutes. Too much and it goes mushy.
• Taste before serving and adjust lemon aggressively. The tomato sauce wants more acid than you’d expect.
• A drizzle of good olive oil right before serving adds richness this pantry recipe needs.

Variations

• Stir in diced cucumber, tomato, and green onion for a chunkier Lebanese-style salad.
• Add a teaspoon of Aleppo pepper or a pinch of cayenne for gentle heat.
• Mix in pomegranate molasses and toasted pine nuts for a fancier dinner-party version.