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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
