Bulgur with Tomatoes and Pomegranate Molasses

Name: Bulgur with Tomatoes and Pomegranate Molasses
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 1 1/2 cups coarse bulgur (about 270 grams); 4 1/2 pounds tomatoes (about 2 kilograms); 2 tablespoons tomato paste; 4 cloves garlic, minced; 2 tablespoons pomegranate molasses; 1/2 cup olive oil (about 120 ml); 1 teaspoon salt; 2 bouillon cubes; 1/2 teaspoon black pepper; 1/2 teaspoon chili powder; 4 green hot peppers; 1 tablespoon dried mint

ريان الشام @Raen

المانيا

Bulgur with Tomatoes and Pomegranate Molasses

Saved

Ingredients

30 minutes

Serves 3 servings

1 1/2 cupscoarse bulgur (about 270 grams)
4 1/2 poundstomatoes (about 2 kilograms)
2 tablespoonstomato paste
4 clovesgarlic, minced
2 tablespoonspomegranate molasses
1/2 cupolive oil (about 120 ml)
1 teaspoonsalt
2bouillon cubes
1/2 teaspoonblack pepper
1/2 teaspoonchili powder
4green hot peppers
1 tablespoondried mint

Saved

Steps

30 minutes

1

In a pot, add the olive oil, garlic, and 1 tablespoon of tomato paste. Sauté well.
2

Add the bouillon cubes and stir, then add 1 tablespoon of dried mint.
3

Add the washed and drained bulgur and stir.
4

In a blender, blend the peeled and washed tomatoes with 1 tablespoon of tomato paste. (Tomato paste is added because tomatoes are less colorful in winter.) Pour the blended tomatoes over the bulgur.
5

Add the green hot peppers and 3 cups of water (about 710 ml) to cook the bulgur. Cover the pot, reduce the heat, then add the salt, chili powder, and pomegranate molasses. Let it cook until the bulgur is done.
6

Spoon into serving dishes and serve.
7

Note: If you prefer it a bit saucy, add 1 to 1 1/2 cups of water as desired. I made it dry for the photo.
8
9