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Caramelized Onion Bulgur with Greens and Pomegranate Molasses
1 hour 30 minutes active
Inspired by a dish we had in Galilee, this recipe combines hearty bulgur with silky greens and bittersweet caramelized onions. Instead of slowly caramelizing the onions to a jammy consistency, we cook them over higher heat so they retain some crispy texture. We season the dish with baharat and allspice, cooking them briefly in oil to bloom the flavors. Baharat is a Middle Eastern blend of black pepper, cardamom and other warm spices, though you can substitute cumin plus cinnamon instead. Coarse bulgur, rather than fine, is toasted in the spices to enhance the grains’ nutty taste and infuse them with the seasonings. Pomegranate molasses brings a sweet, tart pop to the finished dish.
tablespoons extra-virgin olive oil, divided
medium yellow onions, halved and thinly sliced