This bulgur salad with pomegranate is very simple to do and it’s something that I often serve when cooking Middle Eastern food. The nuttiness in the bulgur goes really well with the pistachios and the pomegranate seeds add a nice sweetness, especially when serving with hot and spicy food. When you’ve tried this recipe you don’t want anything else to your Middle Eastern food. On the photo you can see that I’ve used whole bulgur, but you can use a smaller grain size; I’ve done this recipe successfully with cracked bulgur as well.
Bulgur with pomegranate and pistachios
(serves four when served with chicken or meat)
100 gram peeled pistachio nuts
300 ml bulgur
600 ml water
1 tbsp instant concentrated chicken stock
Pour water, stock and bulgur into a cooking pan. Bring to boil and let simmer under cover for 10 minutes. Remove from heat and leave under cover for 5 minutes.
In the meantime, cut the pomegranate in half. Pour cold water into a bowl and submerge the pomegranate halves. While peeling keep the pomegranate under water. Remove the seeds carefully from the pith with your fingers, they’ll sink to the bottom while most of the pith and rind will float to the top. Collect the pith and rind with your hands and then drain the seeds in a sieve. This method will save you from red stains and makes the peeling a lot easier.
In a serving bowl, combine bulgur, pistachios and pomegranate seeds. Serve with chicken tagine or any spicy Middle Eastern stew and yoghurt with garlic and mint.