Buckwheat Kısırı

Wash the buckwheat in a colander with plenty of water and drain. Then, place it in a suitable pot, add 2 cups of hot water and a pinch of salt, and cover it. Cook on low heat for approximately 15 minutes until the buckwheat has completely absorbed the water and softened. Let the cooked buckwheat cool to room temperature.

While the buckwheat is cooling, prepare the greens. Wash and finely chop the green onions, parsley, and fresh mint.

In a separate bowl, whisk the tomato paste, olive oil, pomegranate molasses, lemon juice, and a portion of the sumac until it reaches a smooth consistency to create an emulsion. This sauce will ensure the flavors are distributed homogeneously.

Transfer the cooled buckwheat to a large mixing bowl. Pour the prepared tomato paste sauce over the buckwheat and mix well so that every grain is coated with the sauce.

Add the finely chopped green onions, parsley, and mint to the mixture and mix gently.

Toast the slivered almonds in a small pan over low heat for 1-2 minutes until their color changes slightly and their aroma is released.

Transfer the prepared kisir to a serving plate. Sprinkle the toasted slivered almonds and fresh mint leaves on top, then drizzle the remaining sumac and a little more olive oil before serving.