Bulgur-Stuffed Grape Leaves | Tangy Southeastern Turkish Style

If using fresh leaves, trim the stems and blanch them in boiling water for half a minute, until their color darkens and they soften. Drain. If using jarred brined leaves, rinse them under running water, then soak them in warm water, changing the water two times to remove excess salt. Taste the tip of one leaf; if it is still too salty, change the water 1 more time.

Finely chop the onion, rub it with half the salt, and let it release its juices. Peel and grate the tomatoes. Mix the fine bulgur, onion, tomatoes, tomato paste, half the olive oil, two-thirds of the pomegranate molasses, mint, Turkish red pepper flakes, black pepper, and the remaining salt. Let stand for 15 minutes; the bulgur should absorb the liquid while the grains remain separate.

Place a grape leaf vein-side up and put one 5 ml measure of filling near the stem end. Fold both sides inward, then roll from the bottom toward the tip, loosely, to about the thickness of your little finger. Bulgur swells sooner than rice, and a tightly wrapped roll may split at the seam. Line the bottom of the pot with any torn leaves.

Cover the pot and bring to a boil, then reduce the heat and cook for 40 minutes, until only an occasional bubble rises at the surface. Cut open a roll; it is ready when the bulgur has swollen to the center and no liquid remains at the bottom of the pot. Remove from the heat and let stand, covered. Serve warm or at room temperature; store in a covered container in the refrigerator for 2 days.