Ingredients
- 2 cups bulgur
- 3 cups water
- 1 medium onion, finely diced
- 2 tbs extra virgin olive oil
- 2 1/4 tsp kosher salt
- 1 heaping tsp cumin seeds
- 1 clove garlic, finely grated
- 1/2 cup pistachios lightly toasted
- 1 bunch parsley - 2 cups, finely chopped
- 1 bunch Mint - around 1/2 cup, finely chopped
- 3 Scallions, finely sliced
- 1 lemon zested and juiced
- 2 tbs Pom molasses
- 1/2 cup extra virgin olive oil
- 1 tablespoons honey
- option- add a cup of Pom seeds
Directions
- heat a pot with extra virgin olive oil and add in the chopped onion. Season with salt, pepper and add in the cumin seeds. Sauté for 5-10 minutes on medium heat until translucent and lightly golden on the edges. Add in the garlic and sauté for 10 seconds.
- Rinse the bulgur and then add it in. Toss in the onions and garlic to coat and let toast a little. keep stirring so it doesn't stick. Add in the water and bring to a boil. Cover with a lid and let cook until all the water evaporates around 15 minutes. When it is done remove the lid and let cool completely.
- Place the cooled bulgur in a large bowl and top with the chopped parsley, fresh mint, chopped scallions, toasted chopped pistachios, lemon zest, lemon juice, honey, and pom molasses. If you have fresh pomegranates, add them in now. Toss to coat and check for seasoning. You want this to pop.