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Bazargan

Tamasin Day-Lewis from Tamasin Day Lewis
From Tamasin Day-Lewis, an appetising spicy salad of cracked wheat, parsley and nuts with a sweet-sour dressing

Bazargan

Method

1. Put the bulgur wheat in a large bowl and cover with plenty of cold, slightly salted water. Leave to soak for 30 minutes, or until tender. Drain in a sieve pressing out the excess water with the back of a wooden spoon.

2. Whisk the olive oil with the pomegranate molasses in a large serving bowl. Add the lemon juice, tomato purée, cumin, coriander, allspice and cayenne, and whisk thoroughly to amalgamate.

3. Tip the cracked wheat into the bowl and mix very well. Taste and add more salt if necessary. Add the nuts and parsley and mix well.

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Serves: 6-8

Prep: 20 min, plus soaking

Ingredients
350g Bulgur wheat
6-8 tbsp extra virgin olive oil
3 tbsp Pomegranate molasses
juice of 1 lemon
5 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice
½ tsp cayenne, or more to taste
150g Walnuts, very coarsely chopped
100g Hazelnuts, very coarsely chopped
50g Pine kernels, lightly toasted
large bunch flat-leaf parsley, trimmed and finely chopped
Salt