Ingredients
- 2 large onions Finely chopped
- 90 ml olive oil plus extra to serve
- 2 tbsps tomato puree
- 4 ripe tomatoes peeled and diced
- 90 ml water
- 400 g coarse bulghur wheat
- 1 1/2 tsp pomegranate molasses
- 1 tbsps lemon juice
- 6 tbsps chopped flat leaf parsley
- 3 spring onion finely chopped, plus one to garnish
- 2 fresh hot green chillies deseeded and finely chopped
- 2 garlic cloves,crushed
- 1 tsp ground cumin
- salt and black pepper
- seeds from one pomegranate
- 1 handful mint leaves some whole, some roughly shredded
Servings:
Instructions
- Heat the oil in a large saucepan over a low to medium heat and saute the onions for about 5 mins until they turn translucent.Add the tomato puree and cook, stirring for two mins more.
- Add the fresh tomatoes and leave to simmer on a low heat for 4 mins, then add the wayer. Bring to a boil then remove the pan from the heat and stir in the bulghur.
- Add the molasses, lemon juice, parsley , chopped spring onion, chilli, garlic and cumin. Season, stir to mix well then set aside until it has cooled to room temperature.
- Taste and adjust seasoning, then tip into a serving dish. Scatter pomegranate seeds over the top, drizzle with olive oil then finish scattered with the remaining spring onion and the mint leaves.
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