Yield: 4 to 6 servings
Prep Time: 15 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 30 minutes, plus cooling time
3 cups water
Kosher salt, to taste
1½ cups bulgur wheat
¼ cup red pepper paste
2 tablespoons tomato paste
¼ cup, plus 2 tablespoons, pomegranate molasses
¼ cup extra-virgin olive oil
1 tablespoon Aleppo pepper
2 tablespoons lemon juice
2 cups shishito peppers, sliced
1 cup scallions, sliced
1. In a medium saucepan, bring the water to a boil with a healthy pinch of salt. Stir in the bulgur, remove from the heat and cover for 15 to 20 minutes, until the bulgur is cooked through. Spread the bulgur onto a cookie sheet and allow to cool.
2. In a separate bowl, whisk together the red pepper and tomato pastes, the pomegranate molasses, extra-virgin olive oil, Aleppo pepper, and lemon juice.
3. Place the cooled bulgur into a large mixing bowl and toss with the dressing, shishito peppers and almost all of the scallions. Season with additional salt. Transfer to a serving dish, garnish with the remaining scallions and serve.