Bulgur Salad With Pomegranate Dressing and Toasted Nuts

Name: Bulgur Salad With Pomegranate Dressing and Toasted Nuts
Total time: 20 min
Yield: 8 to 10 servings
Cuisine: middle eastern
Ingredients: 2 3/4 cups bulgur, preferably coarse-ground; Salt; 3/4 cup olive oil; 6 tablespoons pomegranate molasses, available at Middle Eastern markets; Juice of 2 lemons, or to taste; 6 tablespoons tomato paste; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground allspice; 1/2 teaspoon cayenne, or more to taste; Pepper; 2 cups walnuts, coarsely chopped; 1/4 cup pine nuts, lightly toasted; 1 bunch flat-leaf parsley, finely chopped, about 1 cup

Recipe from Claudia Roden

Adapted by Julia Moskin

Total Time: 20 minutes, plus soaking
Rating: 4(20)
Comments: Read comments

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Ingredients

Yield:8 to 10 servings

2¾cups bulgur, preferably coarse-ground
Salt
¾cup olive oil
6tablespoons pomegranate molasses, available at Middle Eastern markets
Juice of 2 lemons, or to taste
6tablespoons tomato paste
2teaspoons ground cumin
2teaspoons ground coriander
1teaspoon ground allspice
½teaspoon cayenne, or more to taste
Pepper
2cups walnuts, coarsely chopped
¼cup pine nuts, lightly toasted
1bunch flat-leaf parsley, finely chopped, about 1 cup

Ingredient Substitution Guide

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Preparation

Step 1
Put bulgur in a large bowl and cover with cold, lightly salted water. Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur. Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
Step 2
Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices. Add salt and pepper and taste; mixture should be pleasingly tangy. Add more pomegranate molasses and lemon juice as needed.
Step 3
Pour half the dressing over bulgur and mix well. Set aside to absorb for about 10 minutes. Taste for salt, adding more if needed. Add half the remaining dressing, all the nuts and parsley, and mix well. Before serving, taste again and add more dressing as needed.

Ratings

4 out of 5

20 user ratings

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Comments

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Louise1 year ago

I’d done a similar recipe with fine bulgur. Used the coarse, liked it better. Also sauteed 1 1/4 C finely chopped onions in EVOO till translucent, added to the main ingredient mix. I changed dressing proportions to 6 tb ketchup 5 tb pomegranate molasses 1 tb plus a bit more of tomato paste Many, many more pine nuts. If they’re fresh I never toast them since I always burn them. Used almost all the lemon juice recipe calleI’d do

leslie2 years ago

This is a great salad dressing. I make it often to use with any salad I gradients I feel like putting g together.

aabrian4 years ago

I’m not sure I understand the reason for the long cold soak. Why not just cover the bulgur with boiling water and get it softened in 20 minutes instead of well over an hour? Otherwise very flavorful recipe.

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