• Place the bulgur wheat in a fine sieve and put under running cold tap water to remove most of the starch. Transfer to a bowl.

  2 oz bulgur wheat
• Dice the tomatoes into 0.5cm pieces and add to the bowl, along with their juices.

  Chop the shallots and add to the bowl.

  2 tomatoes 1 shallot
• With a large, sharp knife trim off the end of the parsley stalks.T

  ake a couple stalks of parsley, pack them together tightly and chop as finely as possible. Do the same with the remaining stems and leaves.

  Go over the chopped parsley again if you need to. Add the chopped parsley to the bowl.

  4 bunches fresh flat-leaf parsley
• Chop the mint leaves as finely as the parsley and add to the bowl. 

  2 bunches fresh mint
• Finally stir in the pomegranate seeds, allspice, baharat seasoning, lemon juice to taste, olive oil, sea salt and freshly ground pepper. Adjust the seasoning to taste and serve at room temperature.

  ⅓ cup pomegranate seeds 1 teaspoon ground allspice 1 teaspoon baharat seasoning 4 tablespoons lemon juice ⅓ cup extra virgin olive oil sea salt freshly ground pepper

Baharat seasoning

• Place all the spices in a spice grinder or pestle and mortar and grind until they are a fine powder.

  Alternatively place the ground versions of the spices in a jar, cover and shake well.

  Store baharat seasoning in an airtight container for 8 weeks.