Recipe Instructions

STEP 1: Heat the oil in a medium-sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 seconds or so. Add the cumin and chillies and cook for another 1 minute. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover, and leave to sit for about 15 minutes. The water should have been absorbed. STEP 2: Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds, and herbs and fork them through. Mix the lemon juice, extra virgin olive oil, and pomegranate molasses in a small bowl. Add three-quarters of this, then taste to see if it needs any more (if it seems well flavored and moist enough, then leave it). STEP 3: The kisir can sit at room temperature for a few hours or covered in the fridge – but let it come to room temperature before serving.