Egyptian Barley Salad with Pomegranate Vinaigrette
Chef was Mary Dee Kienstra using a recipe by Once Upon a Chef, Jenn Segal
Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.
Servings: 6 to 8
Ingredients
- 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
- Salt and pepper
- ¼ cup extra virgin olive oil, plus more for serving
- 2½ tablespoons pomegranate molasses (see note)
- 1 teaspoon fresh lemon juice
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ cup coarsely chopped fresh cilantro (parsley may be substituted)
- ½ cup golden raisins
- ½ cup unsalted shelled pistachios or walnuts, chopped coarse
- 4 oz feta cheese, cut into ½-inch cubes
- ½ cup scallions, green parts only, thinly sliced (you’ll need 4 to 6 scallions)
- ½ cup pomegranate seeds (substituted with dried cranberries because pomegranate seeds were not in season)
- Instructions
- 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.
- In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
- 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.