Turkish Parsley and Pomegranate-Molasses Kisir

Put 220 g fine bulgur in a heatproof bowl and add 250 ml boiling water. Stir, cover and stand 15 minutes. If still hard, add 15 ml more boiling water and wait 5 minutes until tender.

Warm 30 ml oil over medium-low heat and stir in 35 g tomato paste, 30 g red pepper paste, 2 g cumin and optional 1 g chili for 1–2 minutes without burning.

Fluff bulgur and mix in the warm paste, 25 ml pomegranate molasses, 30 ml lemon juice, remaining 10 ml oil and 3 g salt. Once steam subsides, promptly chill for about 30 minutes at 4°C or below.

Wash and finely chop 70 g spring onions and 40 g parsley. Remove watery seeds from 200 g firm tomatoes and dice 1 cm. Gently mix with chilled bulgur and serve four.