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Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This Armenian salad, known as eetch, is reminiscent of tabbouleh but because it’s grain-centric rather than herb-focused, it’s heartier and more substantial. Instead of soaking the bulgur in water—as is done for tabbouleh—the bulgur is hydrated in a mixture of tomato paste and water, so the grains take on a red-orange hue. If you want to make the salad more tart and tangy, mix in a splash of lemon juice. For a more substantial meal, add blanched green beans and crumbled feta cheese.

Tip

Don't use fine or medium bulgur. These varieties have different liquid-absorption rates than coarse bulgur, the type called for in this recipe. They also don't have the same hearty chew.

Ingredients
  • 3

    tablespoons tomato paste

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium red bell pepper, stemmed, seeded and finely chopped

  • 6

    scallions (4 finely chopped, 2 thinly sliced, reserved separately)

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, finely chopped

  • 1 ½

    teaspoons ground cumin

  • 1

    teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

  • 1

    cup coarse bulgur

  • 1

    tablespoon pomegranate molasses, plus more if needed

  • 1

    pint grape tomatoes, halved

  • ¾

    cup chopped fresh mint or flat-leaf parsley

Step 1

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Step 2

Stir in the bulgur, the tomato paste mixture and 1/2 teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 3

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

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