Egyptian Barley Salad

Name: Egyptian Barley Salad
Total time: 75 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 ½ cup Pearl Barley (1 1/2 cups pearl barley); 0 pieces Table Salt (Salt and pepper); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, plus extra for serving); 2 tbsp Pomegranate Molasses (2 tablespoons pomegranate molasses); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); ¼ tsp Cumin Powder (1/4 teaspoon ground cumin); ⅓ cup Golden Raisins (1/3 cup golden raisins); ½ cup Cilantro (1/2 cup coarsely chopped cilantro); ¼ cup Pistachios (1/4 cup shelled pistachios, toasted and chopped coarse); 3 oz Feta Cheese (3 ounces feta cheese, cut into ½-inch cubes (¾ cup)); 6 pieces Scallion (6 scallions, green parts only, sliced thin); ½ cup Pomegranate Seeds (1/2 cup pomegranate seeds)

Egyptian Barley Salad - Side Dishes (Middle Eastern)

75 minMiddle Eastern

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
2Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios 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.