Kisir: Turkish Bulgur Wheat Salad with Pomegranate, Herbs, and Walnuts Recipe

Introduction

Kisir is a vibrant Turkish salad made with bulgur, fresh herbs, and tangy pomegranate molasses. It’s perfect as a refreshing side dish or a light meal, bursting with bold flavors and textures.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, sliced
• 2 garlic cloves, very finely chopped
• 2 tsp ground cumin
• 1 red chilli, halved, deseeded, and cut into fine shreds
• 1 green chilli, halved, deseeded, and cut into fine shreds
• 1¾ tbsp tomato purée
• 250g bulgur wheat
• 4 plum tomatoes, chopped
• 15g walnuts, roughly chopped
• Pomegranate seeds from ½ pomegranate (about 60g)
• 30g bunch flat-leaf parsley, finely chopped
• Big handful of mint leaves, torn
• 1 large lemon, juiced
• 85ml extra virgin olive oil
• 1¾ tbsp pomegranate molasses

Instructions

1. Step 1: Heat the olive oil in a medium saucepan over medium heat. Sauté the sliced onion until it just loses its raw edge, about 3-4 minutes. Add the garlic and cook for another 30 seconds, stirring constantly.
2. Step 2: Stir in the ground cumin and shredded red and green chillies. Cook for 1 minute to release their aromas.
3. Step 3: Mix in the tomato purée, then pour in 175ml boiling water. Add the bulgur wheat and season with salt. Stir well, then remove from heat, cover, and let it sit for about 15 minutes until the bulgur absorbs the liquid.
4. Step 4: Fluff the bulgur with a fork to separate the grains. Add the chopped tomatoes, walnuts, pomegranate seeds, parsley, and torn mint leaves. Gently fold them through.
5. Step 5: In a small bowl, whisk together the lemon juice, extra virgin olive oil, and pomegranate molasses. Pour about three quarters of this dressing into the salad and mix well. Taste and add more dressing if desired.
6. Step 6: Serve the kisir at room temperature or chilled. If refrigerated, allow it to come back to room temperature before serving for the best flavor.

Tips & Variations

• For a nuttier touch, toast the walnuts lightly before adding them.
• Swap walnuts for pistachios or almonds for a different crunch.
• Add finely diced cucumber or bell pepper for extra freshness and crunch.
• If you prefer less heat, reduce or omit the chillies.

Storage

Store kisir covered in the refrigerator for up to 2 days. It’s best enjoyed at room temperature, so allow it to sit out for 20-30 minutes before serving. Avoid reheating as kisir is traditionally served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking bulgur for this recipe?

Yes, but cooking times may need adjustment. Follow the package instructions for soaking or cooking, then proceed with the recipe as usual.

Is kisir gluten-free?

Kisir is traditionally made with bulgur wheat, which contains gluten. For a gluten-free option, try substituting with finely cracked quinoa or millet.

Kisir: Turkish Bulgur Wheat Salad with Pomegranate, Herbs, and Walnuts Recipe

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★★★★★

4.8 from 143 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Kisir is a vibrant and refreshing Turkish bulgur wheat salad, packed with fresh herbs, tomatoes, pomegranate seeds, and a zesty, tangy dressing made with lemon juice, olive oil, and pomegranate molasses. This light, flavorful dish combines savory spices with crunchy walnuts and aromatic mint, making it a perfect side dish or light meal that can be served at room temperature.

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Ingredients

Scale 1x2x3x

Vegetables and Fresh Ingredients

• 1 small red onion, sliced
• 2 garlic cloves, very finely chopped
• 1 red chilli, halved, deseeded and cut into fine shreds
• 1 green chilli, halved, deseeded and cut into fine shreds
• 4 plum tomatoes, chopped
• 30g bunch flat-leaf parsley, finely chopped
• Big handful mint leaves, torn
• Pomegranate seeds from ½ pomegranate (about 60g)
• 1 large lemon, juiced

Dry and Refrigerated Ingredients

• 250g bulgur wheat
• 15g walnuts, roughly chopped
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1¾ tbsp tomato purée
• 85ml extra virgin olive oil
• 1¾ tbsp pomegranate molasses

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Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat. Add the sliced red onion and sauté just until it loses its raw edge but is not fully browned. Then add the finely chopped garlic and cook for about 30 seconds until fragrant.
2. Add Spices and Chillis: Stir in 2 teaspoons of ground cumin along with the finely shredded red and green chilies. Cook this mixture for another minute to develop the flavors.
3. Cook Bulgur: Stir in 1¾ tablespoons of tomato purée and pour in 175ml of boiling water. Add the 250g of bulgur wheat, season with salt to taste, stir everything well to combine. Remove the pan from heat, cover it, and let it sit undisturbed for about 15 minutes so the bulgur absorbs the water completely.
4. Fluff Bulgur & Add Mix-ins: Use a fork to gently fluff and separate the grains. Then fold in the chopped plum tomatoes, roughly chopped walnuts, pomegranate seeds, finely chopped parsley, and torn mint leaves, distributing everything evenly.
5. Prepare Dressing & Combine: In a small bowl, whisk together the juice of 1 large lemon, 85ml of extra virgin olive oil, and 1¾ tablespoons of pomegranate molasses. Pour about three-quarters of this dressing over the bulgur mixture, mixing well. Taste and adjust by adding more dressing if needed to ensure the salad is moist and flavorful.
6. Chill and Serve: The kisir can be served immediately or allowed to sit at room temperature for a few hours to let the flavors meld. Alternatively, cover and refrigerate it, but bring it to room temperature before serving for the best taste.

Notes

• Kisir is traditionally served at room temperature or slightly chilled.
• The bulgur wheat used is fine-grained, which absorbs water quickly and doesn’t require cooking.
• You can adjust chilli quantities based on your spice tolerance.
• Adding pomegranate molasses gives a unique sweet-tart depth but can be adjusted or omitted if unavailable.
• Store leftovers covered in the fridge and consume within 2 days for best freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Turkish

Keywords: Kisir, Turkish salad, bulgur wheat salad, pomegranate seeds, vegetarian salad, summer salad, healthy salad, Mediterranean salad