Instead of the bulgar of the regular tabbuleh this recipe uses ground pistachio.

Using pomegranate syrup or concentrate should be done carefully. The different brands vary from a think, light syrup to a thick dark paste. I prefer the lighter variety. Start with just a little of the syrup and add to your taste.

You can get pomegranate concentrate at health food stores and in Middle Eastern markets.

Serves 6


1 bunch Italian parsley
1 bunch cilantro
1 bunch mint
1 bunch green onion
Small bunch basil
1/2 cup golden raisins
1/4 cup lemon juice
8 oz. raw or roasted pistachio
1/4 cup olive oil
Kosher salt
3 tablespoons pomegranate concentrate



1. Chop the herbs and green onion and put in a large bowl.
2. Put the raisins in a cup and cover with lemon juice.
3. Using a food processor chop the pistachio until pieces are no larger than rice.
4. Add the pistachio and raisins to the bowl together with olive oil and salt. Add the pomegranate concentrate spoon by spoon to your taste.