Armenian · Salad
Fine bulgur, tomato, herbs and pomegranate in a bright salad.
Photo by Shangkuanlc · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Eech is an Armenian fine-bulgur dish often compared with tabbouleh but more deeply tomato-forward. Hot seasoned liquid hydrates the grain before fresh herbs and tart pomegranate molasses enter.
Technique notes
Armenian kitchen
Armenian eech is a vibrant fine-bulgur salad with tomato paste, herbs, lemon and pomegranate molasses.
Heat oil and cook onion 7 minutes. Add tomato and pepper pastes and cook 2 minutes.
Stir in bulgur, boiling water and salt. Cover, remove from heat and stand 18 minutes.
Fluff onto a tray and cool 15 minutes, then add lemon and pomegranate molasses.
Fold in parsley, mint and scallions. Rest 20 minutes before serving.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Eech is an Armenian fine-bulgur dish often compared with tabbouleh but more deeply tomato-forward. Hot seasoned liquid hydrates the grain before fresh herbs and tart pomegranate molasses enter.
Refrigerate for up to 4 days and bring near room temperature before serving.
Serve room temperature in lettuce leaves with cucumbers, tomatoes and lemon.
