Place the burghul in a bowl and pour over cold water until just covered. Leave to stand for 20-30 minutes. Squeeze out excess water from the burghul with your hands and place in a large bowl.
Meanwhile,heat the oil in a frying pan over a medium-high heat,add the onions and cook,stirring occasionally,until translucent. Remove from heat and allow to cool.
To the burghul,add the onions,chopped parsley,chopped walnuts,pomegranate molasses,lemon juice,paprika,coriander,pimentos,sea salt and black pepper,and stir to combine.
Spread salad on a serving platter and top with extra chopped walnuts and chopped parsley.
Serve with Bill Granger's cauliflower fritters and dolmades with garlic-yoghurt dip for a great Middle Eastern inspired banquet.,