Turkish Kisir: Spiced Bulgur Salad Lunch Jars with Pomegranate and Fresh Herbs

Place the bulgur in a large bowl. Stir the tomato paste and pepper paste into the boiling water until dissolved, pour over the bulgur, cover tightly and let stand 15 minutes until the grains are tender.

Serves 4

Ingredients

• 1 1/2 cups (250g) fine bulgur
• 1 1/4 cups (300ml) boiling water
• 3 tbsp tomato paste
• 1 tbsp Turkish red pepper paste (biber salcasi) or extra tomato paste
• 1/4 cup (60ml) extra-virgin olive oil
• 3 tbsp pomegranate molasses
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp Aleppo pepper or mild chili flakes
• 4 scallions, thinly sliced
• 1 cup flat-leaf parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 2 medium tomatoes, seeded and finely diced
• 1 small cucumber, finely diced
• 1/2 cup pomegranate seeds
• Salt, to taste
• Romaine or little gem leaves, for serving

Instructions

1. Place the bulgur in a large bowl. Stir the tomato paste and pepper paste into the boiling water until dissolved, pour over the bulgur, cover tightly and let stand 15 minutes until the grains are tender.
2. Fluff the bulgur with a fork and let it cool for 10 minutes so the herbs will not wilt.
3. Whisk together the olive oil, pomegranate molasses, lemon juice, cumin, Aleppo pepper and a generous pinch of salt.
4. Pour the dressing over the bulgur and knead it in with your hands, the traditional way, until every grain is stained red.
5. Fold in the scallions, parsley, mint, tomatoes and cucumber. Taste and adjust salt and lemon.
6. To pack for lunch, divide the kisir among four jars and top with the pomegranate seeds. Tuck a few lettuce leaves in a separate bag for scooping.
7. Refrigerate for up to 4 days. The salad tastes even better on day two once the bulgur has soaked up the dressing.
8. Kisir is the bulgur salad of southeastern Turkey, a cousin of tabbouleh where the grain, not the herb, is the star. The deep red color comes from tomato and pepper paste rather than fresh tomato alone, and the pomegranate molasses gives it the tangy-sweet edge that makes it so moreish at room temperature. Turkish home cooks make it in big batches for tea gatherings and picnics, which is exactly why it works so well as a make-ahead packed lunch that never needs reheating.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 9g
• Fat: 15g
• Carbohydrates: 58g
• Fiber: 11g
• Sugar: 12g
• Sodium: 420mg