Minted bulgur with pomegranates

This article has not been rated yet.


4 Servings

Minted bulgur with pomegranates

Ryan Szulc


  • 1 tbsp butter
  • 1 small onion , finely chopped, about 1 cup
  • 1 cup uncooked coarse bulgur
  • 1/4 tsp cinnamon
  • 1 1/2 cups chicken broth
  • 1 lemon
  • 1/2 cup pomegranate seeds , about 1/2 pomegranate
  • 1/4 cup sliced almonds
  • 2 tbsp chopped mint


  • Melt 1 tbsp butter in a large saucepan set over medium-high. Add a finely chopped small onion and 1 cup uncooked coarse bulgur. Sprinkle with 1/4 tsp cinnamon and stir until fragrant, about 1 min. Add 1 1/2 cups chicken broth and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until liquid is absorbed and bulgur is tender, about 15 min. Stir in zest from 1 lemon and 2 tbsp lemon juice, 1/2 cup pomegranate seeds (about 1/2 pomegranate) and 1/4 cup sliced almonds. Sprinkle with 2 tbsp chopped mint.

Kitchen Tip:

To get the seeds out, cut pomegranate in half. Holding it cut-side down over a bowl, firmly hit the skin side with a wooden spoon. The seeds will come right out.