Kisir

Method

Pour boiling water over the bulgur wheat, cover with cling film, and let it steam for 15 minutes until softened and water is absorbed. Meanwhile, whisk together the tomato paste, pomegranate molasses, olive oil, and lemon juice in a large bowl, then add the salt, pepper, cumin, and chilli flakes. Finely chop the spring onions, parsley, mint, and coriander. Once the bulgur has cooled slightly, add it to the dressing along with the chopped herbs and spring onions, and mix thoroughly until evenly combined. Taste and adjust seasoning as needed. Transfer to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavours to develop.