Med-Rim Bulgur Salad

• 1 1/2 cups coarse bulgur
• 3 tablespoon olive oil
• 1 cup finely diced onion
• 23 cup finely chopped parsley
• 13 cup finely chopped cilantro
• 6 tablespoons lightly toasted pine nuts
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons pomegranate molasses
• 1 tablespoons ground cumin
• 1 1/2 teaspoons Mediterranean oregano
• 1 1/2 teaspoons ground coriander seeds
• 1/4 teaspoon ground allspice
• Salt to taste
• 2 teaspoons sumac, if desired

1. Soak bulgur in 4 cups of boiling water for 30 minutes.
2. Squeeze dry.
3. Reserve.
4. Heat oil in medium skillet.
5. Saute onion over low heat until soft but not brown, about 8 minutes.
6. Reserve with oil.
7. Put soaked bulgur in large bowl and add cooked onion with oil.
8. Mix with fork.
9. Add remaining ingredients except sumac, and mix.
10. Chill several hours.
11. Sprinkle with sumac before serving.

coarse bulgur, olive oil, onion, parsley, cilantro, nuts, lemon juice, pomegranate molasses, ground cumin, mediterranean oregano, ground coriander seeds, ground allspice, salt, sumac

Taken from cooking.nytimes.com/recipes/4344 (may not work)