Buckwheat Pilaf with Tomatoes (Easy Armenian Buckwheat Recipe)
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In my home, buckwheat pilaf is one of those reliable dishes that I can put together within 40 minutes. It takes very minimal hands-on time and you have a nutritionally balanced dinner that even picky toddles adore. Let me show you how to make one.
Buckwheat has a naturally nutty flavor and cooks into tender grains that hold their shape beautifully. When lightly toasted in butter and simmered with tomatoes, it becomes a comforting dish that works equally well as a side or a light main course.
It is also a practical recipe. The ingredients are humble pantry staples, and the pilaf reheats well, making it a favorite for busy evenings.
What to serve this recipe with?
Buckwheat pilaf is a satisfying dish by itself. Make it a complete meal with the following sides.
Table of Contents
A Few Things Worth Knowing
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Special tools you’ll need
Estimated Time
Step-by-step: How to Make Buckwheat Pilaf
Step 1: Rinse the buckwheat groats under cool running water.
Drain well in a sieve and allow excess moisture to drip away.
Step 2: In a sauté pan melt 2 tablespoons of butter over medium heat.
Add the buckwheat and stir gently, allowing the grains to get fully coated with melted butter and toast lightly for a few minutes. This step deepens the nutty flavor.
Step 3: Add the sliced tomatoes to the buckwheat.
Pour in boiling water and season with salt.
Bring the mixture to a gentle boil.
Step 4: As soon as the water come to a boil, lower the heat and let the buckwheat cook for 20 minutes until water is fully absorbed. Reduce the heat to low and cover the pan.
Cook for about 20 minutes, or until the liquid is absorbed and the buckwheat is tender.
Step 3: Add a few dollops of butter on top of the cooked pilaf, cover with lid and let the pilaf rest for 5 minutes.
Step 4: Let the pilaf rest for 3-5 minutes before fluffing gently with a fork.
Frequently Asked Questions
Is buckwheat a grain?
Buckwheat is not technically a grain. It is a seed related to the sorrel plant family. Like quinoa and amaranth, it is naturally gluten-free.
Why buckwheat is called kasha?
In many Eastern European cuisines, in particularly Slavic languages kasha means porridge. Cooked buckwheat groats are called gryczana, grechnevaya, hrechana kasha. Over time, the word kasha became widely used as a synonym for buckwheat dishes. In transition to the western world kasha was more adaptive and became synonymous to buckwheat.
Why the buckwheat I seen in stores is green?
Raw buckwheat groats are light green or pale brown. The darker buckwheat commonly used for pilaf has been lightly roasted, which improves flavor and texture.
More from the Armenian Pantry
If you enjoy recipes like this Armenian Buckwheat Pilaf with Tomatoes, there are many more dishes from the Armenian pantry that you can try.
For more grain-based dishes, explore:
Each one highlights the beauty of whole grains and pairs easily with everyday meals or special gatherings.
If you are looking to expand your menu further, you might also enjoy:
These dishes add variety, texture, and balance to the table, whether you are planning a full meal or a simple spread.
For a deeper dive, explore more recipes from Traditional Armenian Cuisine, where grains, legumes, and seasonal vegetables come together in everyday cooking.
Buckwheat Pilaf with Tomatoes
Ingredients
- 1 cup buckwheat groats rinsed and strained
- 3 tablespoons butter
- 2 tomatoes sliced or diced
- 2 cups water options vegetable or chicken broth
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Heat the butter in a saucepan and toast buckwheat groats for 1-2 minutes.
- Add tomatoes and spices.
- Pour in water and bring to a boil.
- Reduce heat, cover, and simmer 18–20 minutes.
- Rest 5 minutes, fluff, and serve.
