Bulgur Nut Salad (Bazargan Iran)

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Bulgur Nut Salad (Bazargan Iran)

 

1 cup dry bulgur wheat

2 cup boiling water

1 tsp. olive oil

2 cup chopped sweet onions

1/2 cup tomato puree

1 tbsp. dried mint

1 tsp. ground cumin

1/2 tsp. ground allspice

1/4 cup toasted chopped walnuts

3 cup assorted fresh vegetables, such as tomatoes, cucumbers, and/or sweet

peppers

 

Pour the boiling water over the bulgur and let sit 30 minutes, or until soft.

Drain and squeeze dry. Heat the oil in a skillet and saute the onion until soft

but not brown, 3 to 5 minutes. Add the tomato puree, mint, cumin, and allspice.

Stir in the bulgar and walnuts. Add the lemon juice and mix thoroughly. Let sit

at least 30 minutes to blend the flavors. Add chopped fresh vegetables like

cucumber, tomatoes, and/or sweet peppers just before serving. Serve chilled.

Serves 4.

 

 

 

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