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Caramelized Onion Bulgur with Greens and Pomegranate Molasses

Caramelized Onion Bulgur with Greens and Pomegranate Molasses

By Laura RussellOctober 18, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active

Inspired by a dish we had in Galilee, this recipe combines hearty bulgur with silky greens and bittersweet caramelized onions. Instead of slowly caramelizing the onions to a jammy consistency, we cook them over higher heat so they retain some crispy texture. We season the dish with baharat and allspice, cooking them briefly in oil to bloom the flavors. Baharat is a Middle Eastern blend of black pepper, cardamom and other warm spices, though you can substitute cumin plus cinnamon instead. Coarse bulgur, rather than fine, is toasted in the spices to enhance the grains’ nutty taste and infuse them with the seasonings. Pomegranate molasses brings a sweet, tart pop to the finished dish.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 2

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 1

    cup coarse bulgur

  • 1 ½

    teaspoons baharat (see headnote) OR 2 teaspoons ground cumin plus ¼ teaspoon ground cinnamon

  • ½

    teaspoon ground allspice

  • 1

    bunch collard greens OR lacinato kale OR curly kale, stemmed and chopped

  • Pomegranate molasses, to serve

  • Optional garnish:

  • Pomegranate seeds OR thinly sliced scallions OR both

Step 1

In a 12-inch skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the onions and cook, stirring occasionally at the start then more frequently once beginning to brown, until deeply caramelized and crisped, 10 to 15 minutes; reduce the heat if the onions brown too quickly. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt; set aside.

Step 2

In the same skillet over medium, toast the bulgur, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Add the remaining 1 tablespoon oil, the baharat, allspice and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add the greens 1 large handful at a time, stirring to slightly wilt before adding more. Add 2 cups water and 1 teaspoon salt, then scrape up the browned bits. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook without stirring until the liquid has been absorbed, about 15 minutes.

Step 3

Remove the skillet from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the bulgur mixture, then stir in half of the caramelized onions. Taste and season with salt and pepper. Transfer to a serving dish, top with the remaining onions and drizzle with pomegranate molasses.