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Rub the onion with a little salt and leave it for a few minutes. This helps soften some of the sharp flavour of raw onion.
Finely chop all the vegetables and flat-leaf parsley, first separately and then together. Continue chopping until you've got a mixture which is somewhere in between a salad and a dip.
Transfer to a bowl and season to taste with lemon juice, pomegranate molasses, pul biber, salt and pepper. Serve immediately.