A nourishing traditional vegan dish that goes by the name ‘Savar’ in Kurdish and owes its signature taste to the dried mountain herbs. A family recipe that has been around for decades and remains being delicious. This bulgur pilav also goes very well with chicken or lamb in case you prefer to have some sort of meat or poultry. In this recipe we have used white mushrooms, but this is completely up to your preference. A mixture of mushrooms is also a great option for this dish.
Cooking time 40 min
200g potatoes (small cubes)
50g split peas
40g green lentils
30g mountain herbs
1 medium onion (80g, chopped)
60ml olive oil
1/2tbsp tomato paste
1tsp paprika powder
1tsp black pepper
1tsp coriander powder
spring onion (chopped)
1 medium onion (80g, sliced)
250g mushrooms (sliced)
pinch of turmeric
pinch of paprika
Prepare by adding warm water to the mountain herbs in a bowl, making sure to cover, and allow to rest for 15 minutes. Add warm water to the lentils as well and allow to soak for 15 minutes.
Rinse the split peas, and bring them to a boil over a medium heat. When foam starts to form, drain, rinse and set them aside.
In a large non-stick stockpot, heat 50ml of olive oil over medium-high heat. Add the chopped onion, and sauté until golden. Then gently add the potatoes and stir. Then add all the spices and salt, give it a stir with a wooden ladle then add the sundried tomatoes, and allow to simmer for a couple of minutes.
Now drain and rinse the mountain herbs and the green lentils, then add them to the stockpot. Followed by adding the splitpeas and tomato paste. With your wooden ladle make sure to mix all the ingredients well together. Allow to simmer for another 3 minutes or so.
Meanwhile, rinse the bulgur and immediately add the bulgur to your stockpot. Now pour 450ml of your stock to your pot and cover with a lid. Let it simmer on a low heat for about 30 minutes.
Make sure to check occasionally, you might want to add the remaing 50ml of stock in a couple of stages.
In the meantime, prepare the garnishes. Set a medium frying pan over medium-high heat. Heat 50ml of sunflower oil. Add the sliced onion and fry, stirring regularly, until golden brown. Then add a pinch of turmeric and paprika powder and the mushrooms. Keep stirring untill the mushrooms are cooked.
Serve your bulgur pilav on a plates, and individually garnish with fresh parley, spring onion, the caramelised onions and mushrooms.
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