A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.
Put the cracked wheat into a large bowl and cover with plenty of cold, slightly salted, water. Leave to soak for an hour or two until tender- coarse bulgur wheat may take a little longer. Drain in a sieve and press out excess water.
In a serving bowl beat the olive oil with the pomegranate molasses, then add the tomato puree, lemon juice, cumin, coriander, allspice and cayenne and beat well. Pour over the cracked wheat and mix thoroughly.
Add the nuts and the flat leaf parsley, mix again, then leave for 1-4 hours before serving. Check seasoning before serving and adjust as necessary.Scatter over pomegranate seeds if you have them to serve.