Where Cooking Begins by Carla Lalli Music

Author:Carla Lalli Music
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-03-19T00:00:00+00:00

Pomegranate-parsley tabbouleh

I chose freekeh for this nonconventional tabbouleh because I love its smoky, slightly lemony flavor, which is amplified by the sour-sweet pomegranates and punchy dressing. This salad is more herbs than anything else—make it when you have a glut of parsley on hand. It’s a great foil for meaty braises, roasts, and slow-cooked fatty proteins like short ribs or the lamb shoulder on this page.

6 servings

From the Market

Shallot

Serrano chile

Sumac

Pomegranates

Parsley

Fennel

Mint

Spin It

3 or 4 scallions instead of shallot

Jalapeño or red Fresno chile instead of a serrano Zest of 1 lime for sumac

2 pints fresh red currants for the pomegranates 1 celery heart with tender leaves instead of fennel Cilantro or chives instead of mint

At Home

Freekeh

Salt and pepper

Ginger

Olive oil

Lime

Maple syrup

Flaky sea salt

Spin It

Bulgur, unhulled barley, or semi-pearled farro instead of freekeh Pomegranate molasses instead of maple syrup

1 cup freekeh

Kosher salt, freshly ground pepper

1 small shallot, finely chopped

1 small serrano chile, finely grated

1-inch piece fresh ginger, peeled, finely grated ½ cup extra-virgin olive oil, plus more for serving ¼ cup fresh lime juice

1 teaspoon maple syrup

2 teaspoons sumac, plus more for serving

2 pomegranates

1 big bunch parsley, leaves and tender stems very roughly chopped Small fennel bulb, stalks and bulb thinly sliced, fronds set aside Handful of mint, leaves torn if large

Flaky sea salt, for serving

Cook freekeh in a large pot of boiling salted water until al dente, 15 to 20 minutes. Drain and transfer to a rimmed baking sheet; season while warm with salt and pepper. Set aside.

Meanwhile, in a small bowl, make the dressing. Combine shallot, serrano, ginger, olive oil, lime juice, maple syrup, and sumac. Taste and season with salt. Let lime dressing sit 10 minutes to develop flavors.

Cut pomegranates in half. Working over a large bowl with one half at a time, hold pomegranate cut side down in your palm with your fingers stretched wide. Use a large wooden spoon to forcefully and repeatedly smack pomegranate skin, which will send the seeds raining down into the bowl. Repeat with remaining pomegranate halves. Fill bowl with cold water to cover pomegranate. Any little bits of pith that

were dislodged will float to surface; skim them off, then drain seeds and shake off excess liquid.

In a serving bowl, toss together parsley, fennel, fennel fronds, and mint. Add cooled freekeh, season with salt, and toss gently to combine. Add lime dressing and toss with your hands to thoroughly coat ingredients. Add pomegranate seeds and toss gently to disperse them. Drizzle lightly with olive oil and sprinkle some flaky sea salt and sumac over.

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