EECH, Armenian Bulgur Salad

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein while rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberries

Dried cranberries provide sweetness at a lower cost.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, while sunflower seeds are more affordable.

Dice 2 cups of onion.

Heat 1/2 cup of vegetable oil in a pan.

Add the diced onions to the pan and sauté until translucent.

In a separate bowl, mix together 3/4 cup of crushed tomatoes, 1 cup of water, 1/2 cup of lemon juice, 1 tbsp of pomegranate molasses, 1 tbsp of pepper paste, sumac, red pepper, black pepper, and salt to taste.

Add 2 tbsp of finely chopped jalapeno peppers to the mixture.

Once the onions are translucent, add the liquid mixture to the pan and bring it to a boil.

When the liquid starts boiling, add 1.5 cups of bulgur and turn off the heat.

Mix the bulgur with the liquid a few times and leave it to rest for about an hour to absorb the liquid and cool down, mixing occasionally to speed up the cooling process.

After an hour, once the bulgur has cooled and absorbed the liquid, add 1 cup of finely chopped parsley and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens