Serves 6 (serving size: about 1 cup bulgur mixture and 2 teaspoons chopped pistachios)
1 1/2 cups water
1 cup uncooked red bulgur
1/2 teaspoon kosher salt, divided
3 whole cloves
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1 cup pomegranate arils
1 cup fresh orange sections (about 2 large navel oranges)
1/2 cup flat-leaf parsley leaves
1/3 cup torn fresh mint
1/4 cup chopped pistachios
Est. added sugars 4g
How to Make It
Place 1 1/2 cups water, bulgur, 1/4 teaspoon salt, and cloves in a small saucepan; bring to a boil. Cover, reduce heat to low, and simmer 12 minutes. Remove from heat; let stand 10 minutes. Remove and discard cloves (they should have floated to the top). Drain any excess water, if necessary. Spoon bulgur mixture into a large bowl; cool to room temperature.
Combine oil, pomegranate molasses, honey, 1/4 teaspoon salt, and pepper in a small bowl, stirring well with a whisk. Drizzle over bulgur mixture; toss gently to coat. Add pomegranate arils, oranges, parsley, and mint; toss gently to combine. Sprinkle with pistachios.
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