Wheat Berry Salad with Pomegranate Molasses
Recipe Summary
Hearty pressure-cooked wheat berries tossed with a zesty, blended garlic, tomato, lemon, and pomegranate molasses dressing. Serves 4.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wheat berries (aşurelik buğday) | 1 cup | Whole grains |
| Boiling water | 2 cups | For cooking wheat |
| Fresh tomato or tomato puree | 1 medium | Fresh ripe or 2-3 tbsp puree |
| Extra virgin olive oil | 4 tbsp | |
| Pomegranate molasses (nar ekşisi) | 2 tbsp | High quality |
| Garlic | 3 cloves | Peeled |
| Flat-leaf parsley | 4 sprigs | Fresh |
| Lemon juice | Juice of 1/2 lemon | Freshly squeezed |
| Red pepper flakes (pul biber) | 1 tsp |
Instructions
-
Pressure Cook Wheat Berries
Rinse the wheat berries (1 cup) and place into a pressure cooker with the boiling water (2 cups). Seal the lid and cook under pressure until tender and chewy (approx. 20-25 minutes).
-
Blend the Dressing
While the wheat cooks, place the tomato (1), olive oil (4 tbsp), pomegranate molasses (2 tbsp), peeled garlic cloves (3), parsley sprigs (4), fresh lemon juice, and red pepper flakes (1 tsp) into a blender. Add a splash of the hot wheat cooking liquid and blend into a smooth, emulsified vinaigrette.
-
Drain and Dress Wheat
Drain any remaining water from the tender wheat berries. Place the warm wheat into a large mixing bowl, pour the blended dressing over the top, and toss thoroughly.
-
Rest and Serve
Let the salad rest for at least 10 minutes so the warm wheat berries absorb the tangy flavors of the dressing. Serve warm or chilled.
Useful Notes
Warm Dressing Absorption
Tossing the dressing with the wheat berries while they are still warm allows the grains to plump up and absorb the pomegranate and garlic dressing deeply.\n