Kisir is a wonderful Turkish salad that is similar to tabbouleh. It can be served with fish, meat or poultry.
- 1 tbsp olive oil
- 4 chicken marylands, halved
- 60 ml (¼ cup) pomegranate molasses (see note)
- 150 gm coarse burghul, rinsed
- 1½ cups each coarsely chopped mint and flat-leaf parsley
- 1 tomato, seeds removed, finely diced
- ½ Spanish onion, finely chopped
- ½ green capsicum, finely diced
- ½ Lebanese cucumber, finely diced
- 1/3 cup pomegranate seeds (about ½ pomegranate)
- ¼ tsp sumac
- 2 tbsp lemon juice
- ¼ cup olive oil
- 1Heat oil in a large frying pan over medium heat. Season marylands liberally to taste and cook, turning occasionally, until just cooked through (10-12 minutes). Add molasses, lemon juice and reserved lemon to pan and cook until glazed (1-2 minutes). Keep warm.
- 2Meanwhile, for kisir, bring a saucepan of water to the boil, add burghul, bring back to the boil, remove from heat and stand for 5 minutes, then drain well. In a large mixing bowl, combine remaining ingredients, add burghul, season to taste, toss to combine and serve immediately with chicken.
Pomegranate molasses is available from select delicatessens and Middle Eastern grocers.
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