Put 2 cups of fine bulgur in a bowl. Gradually stir in 2 cups of boiling water, just enough to cover it. Cover and leave for about 15 minutes, until tender and the water is absorbed.
In a small pan over medium heat, stir 3 tablespoons of olive oil, ¼ cup of tomato paste, 3 tablespoons of Turkish red pepper paste, 1 teaspoon of Urfa pepper flakes, ½ teaspoon of cumin and salt until combined and fragrant.
Mix the warm paste into the bulgur with 2 tablespoons of pomegranate molasses, the juice of ½ lemon and a drizzle of olive oil. Refrigerate until cool.
Finely chop 6 scallions and dice 3 firm Roma tomatoes. Remove watery seeds if needed.
Fold the vegetables and 1 cup of chopped parsley into the cooled bulgur. Adjust the salt and serve chilled.
