Kısır, or Turkish Tabbouleh

Place the fine bulgur in a wide bowl and pour over the hot water, stirring gently until evenly moistened with no dry patches remaining.

Set the soaked bulgur aside until it absorbs the water and becomes tender and fluffy without turning mushy.

Sauté the chopped onion in the olive oil over medium heat, stirring regularly, until softened and mellow without burning.

Add the salt, red pepper paste, tomato paste, dried mint, lemon juice, and pomegranate molasses, then stir over medium-low heat until the dressing is smooth and well combined.

Pour the dressing over the soaked bulgur and fold from the bottom of the bowl upward until evenly distributed and fully absorbed.

Finish the bulgur mixture by adding the parsley, green onions, cucumber, tomatoes, fresh mint, and pomegranate molasses. Adjust the salt and acidity with lemon juice until the flavors are balanced.

Gently fold the salad until the vegetables and herbs are evenly distributed, taking care not to crush the tomato pieces.

Transfer the salad to a serving dish once the bulgur and vegetable flavors have melded and the seasoning is well balanced.