In a medium saucepan over high heat, bring water or vegetable broth to boil. Pour in bulgur and chopped tomato. Stir together, cover, and reduce heat to low.
Meanwhile, heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add chopped onion. Stir and let onion cook for 3 to 5 minutes, or until it softens, smells fragrant, and starts to turn golden. Add chopped garlic and chopped red pepper. Continue cooking, stirring occasionally, until the vegetables soften, another 5 to 8 minutes. Reduce heat to medium.
Check the bulgur. The grains should have absorbed all the cooking liquid. Give everything a fluff with a fork, then pour the bulgur in with the sautéed vegetables. Stir together gently. Add the turmeric, sumac, coriander, and chiffonade of greens. Using a light hand, stir to combine. Continue to mix together until the greens wilt from the heat into the bulgur and vegetables.
Season generously with sea salt and fresh ground pepper. Finally, drizzle in the pomegranate molasses (or alternative) and finish with the optional pistachios and cilantro.