Let’s talk about bazargan. No, not the former Iranian prime minister, the Syrian-style tabbouleh meaning “of the bazaar.” The dish found its way into several cookbooks I’ve been exploring on a mission to learn more about Ashkenazi and Sephardi Jewish cuisine.
Bazargan is the fresh summer salad I’ve been looking for. I’m sick of seeing the same watermelon and feta salad or the vinegary mess of cucumber and red onion on every single cookout spread from May through August. Why always the same? It’s high time to move on to a new summer side dish that feels both familiar and different enough to be exciting.
The parsley and bulgar wheat salad is quite similar to that green stuff you’ll find in many Middle Eastern restaurants, with a sweet and sour twist. The dressing is a vibrant, burgundy mixture of pomegranate juice and tomato paste. Blended with a good hit of spice and bright lemon juice, it’s exactly what the delicate herbs and mild cracked wheat need for a seriously tasty mouthful.
I think the bulgur is best a little on the al dente side (hi I’m Italian, too), so I highly recommend simmering the grain for no more than 10 minutes and draining it really well.
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One of the best elements to making this dish your summer potluck go-to? As opposed to being a decently exciting mixture of flavors, the components actually develop into a more powerful complete dish the longer it sits. Make it in the morning and you’ll be all set for your afternoon or evening plans. Or, simply serve it with pita bread and a smear of hummus.
Note: This recipe serves six as a side dish.
Hi! This sounds delicious! I have just one question. What is “tomato paste zest” please? Are we meant to be zesting the lemons?
Nice catch! You do, indeed, need lemon zest and juice. Enjoy!