Kisir

🔥 Prep

• Rinse 1 cup fine bulgur under cold water and drain.
• Measure 1 tbsp tomato paste, 2 tbsp pomegranate molasses, and 3 tbsp olive oil into small bowls.
• Chop 1 cup parsley finely.
• Trim and slice 3 green onions thinly (both white and green parts).
• Have salt and black pepper ready for seasoning.

🔥 Cook

• 1. Bring 1 cup water to a boil (high heat) in a kettle or saucepan.
• 2. Place the rinsed bulgur in a heatproof bowl, pour the boiling water over it, cover tightly, and let it sit for 10 minutes until all water is absorbed.
• 3. After 10 minutes, fluff the bulgur with a fork for 2 minutes to separate the grains.
• 4. In a small skillet, heat 1 tbsp olive oil over medium heat for 30 seconds, then add the 1 tbsp tomato paste and sauté for 1 minute until fragrant and slightly darkened.
• 5. Remove the skillet from the heat and let the tomato‑oil mixture cool for 2 minutes.
• 6. In a large mixing bowl combine the fluffed bulgur, the cooled tomato‑oil mixture, the remaining 2 tbsp olive oil, 2 tbsp pomegranate molasses, chopped 1 cup parsley, and sliced 3 green onions; season with salt and pepper to taste.
• 7. Toss the salad thoroughly for 1 minute, then let it rest at room temperature (low) for 5 minutes to allow the flavors to meld.

🔥 Serve

• Transfer the kisir to a serving platter or shallow bowl and drizzle a little extra olive oil if desired.
• Garnish with additional parsley leaves and a few pomegranate seeds for color.
• Serve chilled or at room temperature alongside grilled kebabs, fried fish, or warm pita bread.
• Offer lemon wedges on the side for a bright, acidic finish.