Armenian · Salad
Fine bulgur, tomato, herbs and pomegranate in a bright salad.
Photo by Shangkuanlc · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Eech is an Armenian fine-bulgur dish often compared with tabbouleh but more deeply tomato-forward. Hot seasoned liquid hydrates the grain before fresh herbs and tart pomegranate molasses enter.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
fine bulgur; tomato or tomato paste; onion; fresh herbs; acid; served warm or room temperature
Declared allergens: wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Andrew Janjigian is credited with preparing and publishing an independent version of this dish in Eetch (Armenian Bulgur, Tomato, and Herb Salad) for Serious Eats.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Janjigian's fresh-tomato and tomato-paste balance and full measurement set have not been shown to match Gastromica's formula.
Armenian kitchen
Armenian eech is a vibrant fine-bulgur salad with tomato paste, herbs, lemon and pomegranate molasses.
Heat oil and cook onion 7 minutes. Add tomato and pepper pastes and cook 2 minutes.
Stir in bulgur, boiling water and salt. Cover, remove from heat and stand 18 minutes.
Fluff onto a tray and cool 15 minutes, then add lemon and pomegranate molasses.
Fold in parsley, mint and scallions. Rest 20 minutes before serving.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
Research EditionGood to know
Eech is an Armenian fine-bulgur dish often compared with tabbouleh but more deeply tomato-forward. Hot seasoned liquid hydrates the grain before fresh herbs and tart pomegranate molasses enter.
Refrigerate for up to 4 days and bring near room temperature before serving.
Serve room temperature in lettuce leaves with cucumbers, tomatoes and lemon.
