Turkish-Style Spiced Bulgur and Herb Salad

Place the dry bulgur in a large heat-proof bowl and pour the boiling vegetable broth over it.

Cover the bowl tightly with a lid or plastic wrap and let the bulgur steam for 10 minutes until all liquid is absorbed.

Fluff the rehydrated bulgur thoroughly with a fork to ensure no clumps remain.

Whisk the pomegranate molasses and Aleppo pepper together in a small jar to create the dressing.

Add the finely chopped parsley, mint, and diced red bell pepper to the bowl with the bulgur.

Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

Fold in the crushed walnuts just before serving to maintain their crunch.