Description
Kisir is a vibrant and refreshing Turkish bulgur salad packed with fresh herbs, tangy pomegranate molasses, and a medley of textures from walnuts and pomegranate seeds. This easy-to-make dish is perfect as a light lunch or a flavorful side, combining bulgur wheat with aromatic spices, zesty lemon juice, and a subtle hint of heat from fresh chillies.
Ingredients
Scale
Base and Vegetables
- 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
Nuts and Fruits
- 15g walnuts, roughly chopped
- Pomegranate seeds from ½ pomegranate (about 60g)
Herbs and Dressing
- 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
- Sauté aromatics: Heat the olive oil in a medium-sized saucepan over medium heat. Add the sliced red onion and sauté until it just loses its raw edge. Add the finely chopped garlic and cook for about 30 seconds until fragrant.
- Add spices and chillies: Stir in the ground cumin and the finely shredded red and green chillies. Cook for an additional 1 minute to release the aromas.
- Incorporate tomato purée and bulgur: Mix in the tomato purée and pour in 175ml boiling water. Add the bulgur wheat, season with salt to taste, stir thoroughly to combine, then remove the pan from the heat. Cover the pan and let it sit undisturbed for about 15 minutes, allowing the bulgur to absorb all the liquid.
- Fluff and add fresh ingredients: Use a fork to separate and aerate the bulgur grains. Gently fold in the chopped plum tomatoes, roughly chopped walnuts, pomegranate seeds, finely chopped parsley, and torn mint leaves.
- Prepare and mix dressing: 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 the salad, and if needed, add the remaining dressing to achieve the desired flavor and moisture.
- Rest and serve: Allow the kisir to sit at room temperature for a few hours to meld the flavors, or cover and refrigerate. Before serving, bring to room temperature for the best taste experience.
Notes
- Letting the salad rest enhances the flavors, making it a great make-ahead dish.
- You can adjust the level of chilli to your preference for spice.
- For a nuttier flavor, toast the walnuts lightly before adding them.
- Kisir can be served as a light main dish or a side to grilled meats and vegetables.
- Ensure the bulgur is fully soaked for a fluffy, tender texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Turkish
Keywords: Kisir, Turkish bulgur salad, pomegranate molasses salad, vegetarian salad, bulgur wheat dish
