Pearl barley salad

Pearl barley salad

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Most often in Egypt, pearl barley is eaten sweet. Here we have used it in a savoury salad. Barley has a great chewy texture and, combined with spices and nuts, it makes for a filling salad.

Ingredients

Quantity Ingredient
300g pearl barley
50g raisins
50g pistachios, chopped
pinch ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sumac
1 tablespoon pomegranate molasses
1 teaspoon sugar
3 tablespoons walnut oil
50g pomegranate seeds
salt

Method

  1. Soak the pearl barley in water overnight.
  2. Rinse the pearl barley in cold running water and then place in a large pan, cover with fresh water and bring to the boil. Reduce to a simmer and continue to cook for 25 minutes or until tender. Drain and cool.
  3. Soak the raisins in lukewarm water for 15 minutes until softened, then drain.
  4. Add the chopped pistachios and raisins to the barley and combine well. Season with the cumin, cinnamon, sumac, pomegranate molasses, sugar, walnut oil and the salt, to taste.
  5. Garnish with the pomegranate seeds before serving.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again