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| 390000 | Tim Prendergast | 2025-08-23 01:10:38 | 1 | # Egyptian Barley Salad |
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| 3 | ### Ingredients |
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| 5 | - 1-1/2 cups pearl barley |
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| 6 | - Salt and pepper |
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| 7 | - 1/4 cup extra virgin olive oil, plus more for serving |
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| 8 | - 2-1/2 tablespoons pomegranate molasses |
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| 9 | - 1 teaspoon fresh lemon juice |
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| 10 | - 1 tablespoon sugar |
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| 11 | - 1/2 teaspoon ground cinnamon |
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| 12 | - 1/2 teaspoon ground cumin |
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| 13 | - 1/2 cup coarsely chopped fresh cilantro |
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| 14 | - 1/2 cup golden raisins |
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| 15 | - 1/2 cup unsalted roasted shelled pistachios coarsely chopped |
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| 16 | - 4 oz feta cheese, cut into 1/2-inch cubes |
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| 17 | - 1/2 cup scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions) |
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| 18 | - 1/2 cup pomegranate seeds |
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| 20 | ### Preparation and Cooking |
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| 22 | - Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. |
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| 23 | - In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and 1/4 teaspoon salt. |
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| 24 | - Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve. |