Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine
Prep:25 mins Cook:5 mins
Nutrition per serving
1 tbsp olive oil
1 small, sliced red onion
2 garlic cloves, very finely chopped
2 tsp ground cumin
1 red chilli, halved, deseeded and cut into fine shreds
1 green chilli, halved, deseeded and cut into fine shreds
1¾ tbsp tomato purée
250g bulgur wheat
4 plum tomatoes, chopped
15g walnuts, roughly chopped
pomegranate seeds from ½ pomegranate (about 60g)
30g bunch flat-leaf parsley, finely chopped
big handful mint leaves, torn
1 large lemon, juiced
85ml extra virgin olive oil
1¾ tbsp pomegranate molasses
Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
The kisir can sit at room temperature for a few hours, or covered in the fridge – but let it come to room temperature before serving.
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