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Milk Street Recipe
Milk Street Bowtie Bulgur-Tomato Pilaf with Herbs and Pomegranate Molasses (Eetch)

Bulgur-Tomato Pilaf with Herbs and Pomegranate Molasses (Eetch)

30 minutes

Free

This Armenian bulgur salad, known as eetch, is heartier and more substantial than tabbouleh. Instead of soaking bulgur in water—as is done for tabbouleh—it is hydrated in a mix of tomato paste and water, giving the grains a red-orange hue. For a more tart-tangy flavor, mix in a splash of lemon juice. To make this a full meal, add blanched green beans and crumbled feta cheese, then top with fried eggs

3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 medium red bell pepper, stemmed, seeded and finely chopped
6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
Kosher salt and ground black pepper
3 medium garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
1 cup coarse bulgur
1 tablespoon pomegranate molasses, plus more if needed
1 pint grape tomatoes, halved
3/4 cup chopped fresh mint or flat-leaf parsley
Ingredients
  • 3

    tablespoons tomato paste

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium red bell pepper, stemmed, seeded and finely chopped

  • 6

    scallions (4 finely chopped, 2 thinly sliced, reserved separately)

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, finely chopped

  • teaspoons ground cumin

  • 1

    teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

  • 1

    cup coarse bulgur

  • 1

    tablespoon pomegranate molasses, plus more if needed

  • 1

    pint grape tomatoes, halved

  • ¾

    cup chopped fresh mint or flat-leaf parsley

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Bulgur-Tomato Pilaf with Herbs and Pomegranate Molasses (Eetch)

Get Ready to Cook

4

Servings

30 minutes

Tip

Don't use fine or medium bulgur. These varieties have different liquid-absorption rates than coarse bulgur, the type called for in this recipe. They also don't have the same hearty chew.

Ingredients
  • 3

    tablespoons tomato paste

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium red bell pepper, stemmed, seeded and finely chopped

  • 6

    scallions (4 finely chopped, 2 thinly sliced, reserved separately)

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, finely chopped

  • teaspoons ground cumin

  • 1

    teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

  • 1

    cup coarse bulgur

  • 1

    tablespoon pomegranate molasses, plus more if needed

  • 1

    pint grape tomatoes, halved

  • ¾

    cup chopped fresh mint or flat-leaf parsley

Step 1 of 3

Cook the peppers

3
tablespoons tomato paste
1
medium red bell pepper, stemmed, seeded and finely chopped
½
teaspoon kosher salt
3
medium garlic cloves, finely chopped
teaspoons ground cumin
1
teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ½ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Step 2 of 3

Cook the blugur

1
cup coarse bulgur
teaspoons kosher salt

Stir in the bulgur, the tomato paste mixture and 1¼ teaspoons salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 3 of 3

Stir in pomegranate molasses, tomatoes and herbs

1
tablespoon pomegranate molasses, plus more if needed
1
pint grape tomatoes, halved
¾
cup chopped fresh mint or flat-leaf parsley
6
scallions (4 finely chopped, 2 thinly sliced, reserved separately)
Kosher salt and ground black pepper

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

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