Soak the bulgur in 3 cups of boiling water, cover, and let it sit for 1 hour. Note: For each cup of bulgur, use 1 1/2 cups of water.

Knead the mixture with 1/2 cup of oil and mix well.

For the filling: Chop the chicken breast finely and also chop the onion. Heat oil in a pan, add the onion, and cook for 5 minutes, then add the chicken.

Stir until browned, then add the spices and pomegranate molasses. Chop the parsley and add it along with a pinch of salt to taste.

Enjoy!