2 large onions, finely chopped
90ml olive oil
2 tbsp tomato paste
4 medium tomatoes, peeled and finely chopped
400g medium bulghur wheat, thoroughly washed
1½ tsp pomegranate molasses
1 tbsp lemon juice
6 tbsp chopped parsley
3 spring onions, finely shredded
2 fresh green chillies, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
salt and black pepper
extra spring onions and olive oil
seeds from 1 medium pomegranate
handful mint leaves, some whole and some roughly shreddded
Place onions and olive oil in large pan and sauté on a medium heat until translucent (about 5m). Add tomato purée and cook for 2m, stirring continuously. Add the tomatoes, and simmer for another 4m. Add water, bring to boil, and stir in the bulghur. Stir well, cook for 30s, then remove from the heat.
Add molasses, lemon juice, parsley, spring onions, chillies, garlic, cumin, and some salt and pepper. Stir well, cover, and leave to rest until the dish reaches near room temperature or slightly warm. Taste, and adjust seasoning if necessary.
Serve garnished with spring onions, pomegranate seeds, mint leaves, and a drizzle of olive oil.
You can use coarser sizes of bulghur wheat, but you may have to do some partial pre-cooking depending on the size.