Bulgur Salad with Pomegranate Molasses
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This vegan bulgur salad with tart pomegranate molasses is an excellent introduction to Turkish food. Serve it on its own for a light lunch, or as a side for kofte or grilled meats or vegetables.
Yield: 4 to 6 servings
Bulgur Salad:
  • 1 cup coarse bulgur
  • 2 cups water
  • ½ cup sliced chives
  • ½ cup chopped parsley
  • ½ cup chopped mint
  • ½ teaspoon red pepper flakes (optional)
  • 3 tablespoons pomegranate molasses (recipe below)
  • Juice of ½ lemon
  • Salt and pepper
Pomegranate Molasses (makes about 3 tablespoons):
  • ½ cup pomegranate juice
For the Bulgur Salad
  1. Combine the bulgur and water in a medium-sized pot and bring to a simmer over medium heat.
  2. Lower the heat, cover, and cook until the water has absorbed and the bulgur is tender, about 15 minutes.
  3. Remove from the heat and allow to sit, covered, for 5 minutes. Uncover and fluff with a fork.
  4. Transfer to a large bowl and allow to cool slightly, about 10 minutes.
  5. Add the remaining ingredients to the bulgur and toss to combine. Season with additional salt and pepper as needed, and add more pomegranate molasses or lemon juice to taste.
  6. Serve immediately or store, covered, overnight and allow to reach room temperature before serving.
For the Pomegranate Molasses:
  1. Put the pomegranate juice in a small pot and bring to a light boil over medium-high heat.
  2. Allow to simmer until it has been reduced by more than half and is a thick syrup, about 7 minutes.
  3. Remove from the heat and allow to cool. Use immediately or store in a sealed jar in the fridge for up to 1 month (you may want to make a big batch and store it for future use).
Parve, Vegan, Vegetarian To make gluten free substitute the barley for another grain like quinoa or wild rice.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/bulgur-salad-with-pomegranate-molasses/