Savar (Kurdish Bulgur Pilaf with Vermicelli and Chicken)
Savar (Sawar) is the Kurdish name for bulgur pilaf, an everyday traditional dish that is inexpensive and simple. Often made with toasted vermicelli mixed into the bulgur and cooked in chicken broth for richness. Can be made vegetarian/vegan by using vegetable broth and salt instead of the bouillon and chicken.
Method
Cook the chicken legs/quarters on medium heat for about 40 minutes. Strain to separate the chicken from the cooking liquid, which will replace water in the pilaf.
Heat 2 tablespoons oil in a pot. Add the cooked chicken, bouillon cube, rinsed bulgur, black pepper, and salt. Pour in the reserved chicken liquid.
Cook on medium heat about 15 minutes until the liquid is fully absorbed. Cover, reduce heat to low, and cook 10 more minutes.
In a separate pan, heat 2 tablespoons oil and toast the almonds until golden; drain on paper towel.
Fluff the bulgur with a fork, top with toasted almonds, and serve with scallions or cucumber-yogurt salad.