Name: Bulgur Salad / Tabbouleh (Salad-e Balghur)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 1½ teaspoons sea salt; 4 Persian cucumbers,* or 1 long seedless cucumber, cut into ½ in (1 cm) cubes; ½ jalapeño pepper, seeded and diced (optional); ½ teaspoon honey; 4 medium tomatoes, peeled* and diced into ¼ in (5 mm) cubes; 4 little gem or romaine lettuce hearts, or endives; 1 teaspoon freshly ground pepper; 1 cup (180 g) fine-grained bulgur (cracked wheat), rinsed in a fine-mesh colander; 3 cups (255 g) finely chopped flat-leaf parsley; ¼ cup (60 ml) boiling water; 2/3 cup (160 ml) olive oil; ½ cup (40 g) chopped Fresh mint; 2/3 cup (160 ml) Fresh lime juice; 4 spring onions (white and green parts), finely chopped; 1 clove garlic, peeled and grated

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This is a wonderful, classic Middle Eastern salad. In Turkey, where it is called kisir, it is made with half the quantity of parsley and a dressing sharpened by pomegranate molasses (¼ cup/60 ml in this instance) instead of the lime juice.

Ingredients

Salad

1 cup (180 g) fine-grained bulgur (cracked wheat), rinsed in a fine-mesh colander
¼

Method

Place the bulgur in a large salad bowl and stir in the ¼ cup boiling water. Cover tightly with plastic wrap and allow to soak for 1 hour. The bulgur should be tender.
Meanwhile, prepare the rest of the salad ingredients.
In a small bowl, whisk together all th

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Ingredients

Salad

Method

Part of