Dinner

Kisir: Classic Turkish Bulgur Wheat Salad with Pomegranate, Herbs, and Walnuts Recipe

Name: Kisir: Classic Turkish Bulgur Wheat Salad with Pomegranate, Herbs, and Walnuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 1 tbsp olive oil; 1 small red onion, sliced; 2 garlic cloves, very finely chopped; 2 tsp ground cumin; 1 red chilli, halved, deseeded and cut into fine shreds; 1 green chilli, halved, deseeded and cut into fine shreds; 1¾ tbsp tomato purée; 250g bulgur wheat; 4 plum tomatoes, chopped; 15g walnuts, roughly chopped; Pomegranate seeds from ½ pomegranate (about 60g); 30g bunch flat-leaf parsley, finely chopped; Big handful mint leaves, torn; 1 large lemon, juiced; 85ml extra virgin olive oil; 1¾ tbsp pomegranate molasses

ByJack Voss November 3, 2025November 3, 2025

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Introduction

Kisir is a vibrant Turkish bulgur salad bursting with fresh herbs, tangy pomegranate, and a hint of spice. This colorful dish is perfect as a light lunch or a flavorful side, offering a delightful balance of textures and flavors.

A large round ceramic bowl filled with a colorful bulgur salad sits on a white marbled surface. The salad has several layers and textures: a base of light brown bulgur grains mixed with bright red diced tomatoes, fresh green mint leaves, thin slices of light purple onion, and small bits of pale beige walnuts scattered on top. A silver spoon rests inside the bowl on the left side, partially submerged in the salad. Near the bottom right corner, a small white plate with cucumber yogurt dip is partly visible. The scene has natural light highlighting the colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 small red onion, sliced
2 garlic cloves, very finely chopped
2 tsp ground cumin
1 red chilli, halved, deseeded and cut into fine shreds
1 green chilli, halved, deseeded and cut into fine shreds
1¾ tbsp tomato purée
250g bulgur wheat
4 plum tomatoes, chopped
15g walnuts, roughly chopped
Pomegranate seeds from ½ pomegranate (about 60g)
30g bunch flat-leaf parsley, finely chopped
Big handful mint leaves, torn
1 large lemon, juiced
85ml extra virgin olive oil
1¾ tbsp pomegranate molasses

Instructions

Step 1: Heat the olive oil in a medium-sized saucepan over medium heat. Add the sliced red onion and sauté gently until it loses its raw edge but hasn’t fully softened.
Step 2: Stir in the finely chopped garlic and cook for about 30 seconds until fragrant.
Step 3: Add the ground cumin and both red and green chillies, cooking for another minute while stirring to release their flavors.
Step 4: Mix in the tomato purée and pour in 175ml boiling water. Add the bulgur wheat and season with salt and pepper. Stir well to combine, then remove from heat, cover, and let it sit for about 15 minutes until the bulgur absorbs the water.
Step 5: Fluff the bulgur with a fork to separate the grains. Gently fold in the chopped plum tomatoes, walnuts, pomegranate seeds, parsley, and mint leaves.
Step 6: In a small bowl, whisk together the lemon juice, extra virgin olive oil, and pomegranate molasses. Pour three-quarters of this dressing over the salad and mix well. Taste and add more dressing if needed for flavor and moisture.
Step 7: Let the kisir sit at room temperature for a few hours or refrigerate covered. Bring it back to room temperature before serving for the best flavor.

Tips & Variations

For a nuttier crunch, toast the walnuts lightly before adding them to the salad.
If you prefer less heat, reduce or omit the chillies.
Try substituting walnut with toasted pine nuts or almonds for a different texture.
Add chopped cucumber or radishes for extra freshness and crunch.

Storage

Store kisir in an airtight container in the refrigerator for up to 2 days. It’s best served at room temperature, so take it out about 30 minutes before serving. This salad doesn’t reheat well, but flavors tend to deepen and improve after resting.

How to Serve

A large round brown bowl filled with a bulgur wheat salad featuring multiple layers and colors. The base is light brown bulgur grain mixed with bright red tomato pieces and thin slices of purple onion evenly spread throughout. The salad is topped with scattered fresh green mint leaves, light beige chopped nuts, and small bits of white cheese. A metal spoon rests on the edge of the bowl. The bowl sits on a white marbled surface with a white bowl containing a green herb sauce partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking bulgur for this recipe?

Yes, quick-cooking bulgur can be used, but adjust the soaking time according to package instructions to ensure it softens properly without becoming mushy.