My daughter call this dish cooked tabbouli. You can not blame her because this dish does share many ingredients with the tabbouli like the finely chopped parsley, the diced tomatoes and the fine bulgur. This dish is one my favorite vegetarian dishes. It tastes great but it is also one of the few bulgur pilaf that can be an appetizer, main dish and it makes great sandwich.
Bulgur and Parsley Pilafserves 62 punches of parsley, finely chopped1 medium onion, finely chopped1/4 cup olive oil2 medium tomatoes, diced2 tablespoons tomato paste2 tablespoons chili paste1/4 cup pomegranate molasses1 teaspoon ground coriander1/2 cup bulgur #1 or fine bulgur**1/2 cup toasted coarsely chopped walnutssalt to taste-In heavy pot, heat the olive oil and sauté the onion for few minutes. Add the parsley, stir and cook over medium heat for few minutes.-Add the tomatoes, the chili paste, the pomegranate molasses and the coriander. Stir and cook for few extra minutes. Add the tomato paste, 1 1/2 cup of water and the salt. Bring to a boil and then stir in the bulgur wheat. Cover and cook over very low heat for 10 minutes. Turn-off the heat and keep the pilaf on the stove covered for extra 10 minutes.-Spoon the pilaf onto shallow serving platter, sprinkle with the toasted walnuts and serve. This dish tastes great, hot, room temperature and cold.**You can use red Quinoa for gluten free option.