- 10 ounces (300g) parsley
- 1/2 pound (200g) burghul, soaked
- 3 ounces (100g) spring onions
- 1 tbsp mixed spice
- 1 onion
- 2 cloves garlic
- 2 tomatoes
- 2 tbsps chili paste
- 1/3 ounce (10g) mint
- 4 tbsps olive oil
- 1 tsp salt
- 1/2 pound (200g) green capsicum
- 4 tbsps lemon juice
- 1 tbsp AJI-NO-MOTO® (MSG) or Ac’cent
- 1 cup water
- Pomegranate for garnish
Fry onion, green capsicum, spring onion and garlic with olive oil.
Add tomato, chili paste, water, salt, mixed spice and AJI-NO-MOTO® .
Add burghul (soaked) and mix well.
Cook for 15 minutes and set aside to cool.
Combine parsley and mint together.
Add the cooked burghul, lemon juice, olive oil and mix well.
Layer mixture evenly on plate.
Put burghul on the top.
Garnish with parlsey and pomegranate. Serve!
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