Kisir recipe (Turkish salad) | Good Food

Bulgur wheat salad in bowl with spoon

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 1/2 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

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.