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Bulgur wheat salad in bowl with spoon

Kisir

Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal371
fat19g
saturates3g
carbs40g
sugars9g
fibre5g
protein7g
salt0.2g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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).

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, March 2019

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Overall rating

Rating: 5 out of 5.6 ratings

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