Iranian Bulgur, Chickpea & Pomegranate Salad Recipe

An authentic Persian salad with fresh and luscious pomegranates.
Cook Time: 10 minutes

Difficulty: Easy
Serves: 4


Medium grind bulgur; 1 1/2 cups

Pomegranate; 1

Fresh lemon juice; 3 tbsp

Pomegranate juice; 1 tbsp

Honey; 2 tbsp

Garlic clove, minced; 1

Ground cinnamon; a pinch

Extra virgin olive oil; 1/4 cup

Salt and pepper; as needed

Parsley, chopped; 1 cup (plus more for garnish)

Mint, chopped; 1/2 cup (plus more for garnish)

Lemon zest or preserved lemon; 1 tsp

Pistachios, chopped; 3 tbsp


1. In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 mins. Drain well, then spread out on a baking sheet to cool.

2. Remove the seeds from the pomegranate and keep aside.

3. In a small bowl, combine the lemon juice, honey, garlic, cinnamon and pomegranate juice. Whisking constantly, drizzle in the olive oil until emulsified. Season well.

4. In a medium bowl, combine the bulgur, parsley, mint and lemon zest or preserved lemon and pomegranate seeds.

5. Add the dressing and toss to evenly coat. Transfer the salad to a platter and top with pistachios. Garnish with parsley and mint.

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