Traditional Turkish Bulgur Salad (Kısır)

Instructions

1. 1

   Measure all ingredients. Wash and finely chop 60 g of scallions and 30 g of fresh parsley into thin slices under 0.5 cm. Place 250 g of fine bulgur and 5 g of salt into a large heat-resistant mixing bowl, mixing them lightly to combine.

2. 2

   Boil water in a kettle and pour 300 ml of boiling water directly over the fine bulgur in the mixing bowl. Cover the bowl tightly with a lid or plate to trap the steam and let it stand undisturbed on the counter for 10 minutes until the bulgur is completely plump, soft, and moist.

3. 3

   Heat 45 ml of olive oil in a small skillet over medium heat. Add 40 g of tomato paste and cook, stirring constantly with a wooden spoon for 3 minutes until fragrant and deepened in color. Remove the skillet from the heat to prevent burning.

4. 4

   Uncover the plump bulgur. Pour the warm tomato paste and olive oil mixture over the bulgur. Using a large fork or wooden spoon, mix and fluff vigorously for 3 minutes until every grain of bulgur is fully coated and the color turns evenly reddish-orange.

5. 5

   Allow the bulgur mixture to cool for 5 minutes until warm or room temperature. Drizzle 30 ml of pomegranate molasses over top, then fold in the chopped scallions and fresh parsley. Mix gently for 1 minute until the fresh greens are evenly incorporated.

6. 6

   Taste and adjust seasoning with extra salt or lemon juice if desired. Serve the kısır fluffy and dark red in individual bowls or lined with crisp romaine lettuce leaves. It should be tender, aromatic, and slightly tangy from the pomegranate molasses.