Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent. Add the tomato purée and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on a low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.

Next, add the molasses, lemon juice, parsley, spring onions, chillies, garlic, cumin and some salt and pepper. Stir well, then leave aside until the dish reaches room temperature or is just lukewarm. Taste it and adjust the seasoning; it will probably need plenty of salt.

Spoon the kısır onto serving dishes and flatten it out roughly with a spoon, creating a wave-like pattern on the surface. Scatter pomegranate seeds all over, drizzle with oil and finish with mint and spring onion.