Kisir

Kisir

From
Grains
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Deidre Rooney

This is wonderful with lamb or, if you want to stay vegetarian, feta or mezze dishes such as hummus.

From the grocer

Ingredients

Quantity Ingredient
60ml olive oil
2 teaspoons ground cumin
1 1/2 tablespoons tomato passata
200g burghul
60-80ml extra-virgin olive oil
1 1/2 tablespoons pomegranate molasses
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1 small red onion, very finely chopped
4 garlic cloves, finely chopped
1 green chilli, halved, seeded and finely shredded
1 red chilli, halved, seeded and finely shredded
1 tablespoon lemon juice
5 flavoursome roma tomatoes, peeled, seeded and diced
mint leaves, torn
25g finely chopped flat-leaf parsley
1 medium pomegranate, seeds only

Method

  1. Heat the olive oil in a medium saucepan over a medium–low heat and sauté the onion until it’s soft but not coloured. Add the garlic, cumin and chillies, and cook for another couple of minutes, then mix in the tomato passata. Add 120 ml water and bring to the boil, then immediately remove the pan from the heat and stir in the burghul. Cover and leave to sit until the burghul has cooled. Fork the grains gently to aerate.
  2. For the dressing, mix together the lemon juice, extra-virgin olive oil and pomegranate molasses. Set aside.
  3. Add the tomatoes, mint and parsley to the burghul and carefully fork together. Add the dressing a little at a time – the burghul shouldn’t be dry but shouldn’t be soaked in dressing either. Taste for seasoning. Fork through the pomegranate seeds just before serving.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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