Pomegranate-Parsley Tabbouleh

Name: Pomegranate-Parsley Tabbouleh
Yield: 6 servings
Ingredients: 1 cup whole freekeh, soaked overnight if possible; Kosher salt, freshly ground pepper; 1 small shallot, finely chopped; 1 small serrano chile, finely grated; 1 1" piece ginger, peeled, finely grated; ½ cup extra-virgin olive oil; ¼ cup fresh lime juice; 1 tsp. pure maple syrup; 2 tsp. sumac, plus more for serving; 2 pomegranates; 1 big bunch parsley, leaves and tender stems very coarsely chopped (about 1½ cups); 1 small fennel bulb, fronds torn, bulb and stalks thinly sliced; Handful of mint leaves, torn if large; Flaky sea salt; Sumac can be found at Middle Eastern markets, specialty food stores, and online.

By Carla Lalli Music

June 1, 2019

This image may contain Plant Food Produce and Vegetable

Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli

Freekeh is used in this nonconventional tabbouleh because of its smoky, slightly lemony flavor, which is amplified by the sweet-sour pomegranates and punchy dressing, but feel free to sub farro, brown rice, or barley. Soaking the whole grains shortens the cooking time.

Reprinted With Permission From Where Cooking Begins. By Carla Lalli Music, published by Clarkson Potter, March 2019

Recipe notes

Chickpeas With 40 Garlic Cloves

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Quick Butter-Braised Tomatoes and Dumplings

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

Sheet-Pan Pierogies and Beets

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.

Greenest Mint and Ginger Pesto

An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.

Sheet-Pan Pomegranate Chicken With Walnut Relish

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

Roasted Tofu Grain Bowls With Miso-Tahini Sauce

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

Scallion-Speckled Rice

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.