Bulgur-Tomato Salad with Herbs and Pomegranate Molasses

Ingrédients

3 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

1 medium red bell pepper, stemmed, seeded and finely chopped

6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)

Kosher salt and ground black pepper

3 medium garlic cloves, finely chopped

1½ teaspoons ground cumin

1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

1 cup coarse bulgur

1 tablespoon pomegranate molasses, plus more if needed

1 pint grape tomatoes, halved

¾ cup chopped fresh mint or flat-leaf parsley

Instructions

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ½ teaspoon salt. Cover and cook, stirring occasionally, until the bell pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Stir in the bulgur, tomato paste mixture and 1¼ teaspoons salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Transfer to a wide, shallow bowl and let cool until just warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, black pepper and additional molasses.

Notes

Don’t use fine or medium bulgur. These varieties have different liquid-absorption rates than coarse bulgur, the type called for in this recipe. They also don’t have the same hearty chew.

This Armenian salad, known as eetch, is heartier and more substantial than tabbouleh. Instead of soaking the bulgur in water—as is done for tabbouleh—the bulgur is hydrated in a mixture of tomato paste and water, so the grains take on a red-orange hue. If you want to make the salad more tart and tangy, mix in a splash of lemon juice. For a more substantial meal, add blanched green beans and crumbled feta cheese.