This salad is reminiscent of one I enjoyed at a Persian restaurant, and it would be absolutely smashing served alongside roast lamb or grilled lamb chops. It’s beautiful, with the jewel-like fruit, and the flavor is tangy, sweet, and irresistible. The success of this salad is dependent on the pomegranate molasses, which you’ll find at Middle Eastern markets and some gourmet grocery stores. You can also make your own by simmering and reducing pomegranate juice down to a syrup. This salad holds up well for about a day—any longer than that, and the orange sections might release too much liquid. Try stirring in some cooked chicken or crumbled feta or goat cheese for a main-dish take with leftovers.
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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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice