I've never had persimmons before and, I have to admit, I was a little wary of them. But they're actually quite tasty! And I really like the combination of flavours in this recipe. The toasted pistachios are especially nice. But really, it's all good and works well together.

Bulgur Salad with Persimmons, Pistachios, and Pomegranate

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 c. bulgur
• 1 c. chicken or vegetable stock
• 1/4 c. lemon juice
• 2 Tbsp. olive oil
• 1 c. chopped flat-leaf parsley
• 1/3 c. chopped fresh mint
• 1/2 c. chopped green onion
• 1/2 c. shelled pistachios
• 3 fuyu persimmons, cored and chopped
• 1/4 c. fresh pomegranate arils

Directions

1. Place the bulgur in a heat-proof bowl.
2. Bring the stock to a boil and pour it over the bulgur. If using homemade stock, add a little bith of salt as well.
3. Cover and set aside for 15-20 minutes.
4. Mix in the lemon juice, olive oil, parsley, mint, and green onion and allow to rest for 20-30 minutes.
5. Meanwhile, toast the pistachios over medium heat for 3-4 minutes.
6. Just before serving, stir in the persimmons, pistachios, and pomegranate.