Very Good Salads extract
From Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel in Melbourne, comes a delicious 52 recipe collection with a focus on vegan salads. Very Good Salads is all about sharing food, perfect pairings, and very good falafels.
Bulgur wheat, saffron, broad bean and dill pilaf
Coarse bulgur wheat is one of our favourite grains to use at the shop, and this dish is one of our most popular ways to use it! Inspired by Persian pilafs with dill and broad beans, this is a real springtime treat.
INGREDIENTS (Serves 4)
100 g (3½ oz) shelled pistachios
500 g (1 lb 2 oz) broad (fava) beans
1 tablespoon extra virgin olive oil
1 brown onion, sliced
big pinch of saffron threads
sea salt flakes and freshly ground black pepper
200 g (1 cup) coarse bulgur wheat
2 bay leaves (preferably fresh)
1 cinnamon stick
60 g (⅓ cup) fresh or frozen peas
2 tablespoons chopped parsley
2 tablespoons chopped mint leaves
2 tablespoons dill fronds
METHOD
Preheat the oven to 160°C (320°F) fan-forced. Spread the pistachios over a baking tray and bake for 8–10 minutes, until fragrant. Be careful not to overcook. Cool and chop the pistachios.
Pod the broad beans, then peel them again. This is easier if you give them a quick soak in hot water first.
Heat the olive oil in a large heavy-based frying pan over medium heat. Add the onion and cook for 10 minutes or until soft. Add the saffron threads and a big pinch of salt, give the mixture a stir and add the bulgur wheat. Pour enough water into the pan to cover the mixture by 5 cm (2 in), then add the bay leaves and cinnamon stick. Bring to the boil, then reduce the heat to a simmer, cover and cook for 15 minutes or until soft, checking halfway through to make sure the bulgur isn’t drying out – add a little more water if necessary. Add the broad beans and peas in the last 5 minutes of cooking.
Remove the pan from the heat and check you’re happy with the seasoning. Add the herbs just before serving and scatter over the pistachios to finish.
Serve warm.
