Egyptian Barley Salad (America's Test Kitchen)

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Do not substitute hulled barley or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package to determine this), you will need to decrease the barley cooking time in step 1.

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Ingredients

  • 1 1/2 cups 1 1/2 cups pearl barley
  • Salt and pepper
  • 3 tablespoons 3 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 tablespoons 2 tablespoons pomegranate molasses (see recipe below)
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon ground cumin
  • 1/3 cup 1/3 cup golden raisins
  • 1/2 cup 1/2 cup coarsely chopped cilantro
  • 1/4 cup 1/4 cup shelled pistachios, toasted and chopped coarse
  • 3 ounces 3 ounces feta cheese, cut into 1/2-inch cubes (3/4 cup)
  • 6 6 scallions, green parts only, sliced thin
  • 1/2 cup 1/2 cup pomegranate seeds
  • POMEGRANATE MOLASSES
  • 2 tablespoons 2 tablespoons water
  • 1 tablespoon 1 tablespoon sugar
  • 4 cups 4 cups unsweetened pomegranate juice
  • 2 teaspoons 2 teaspoons lemon juice

Preparation

Step 1

1. Bring 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.

2. Whisk 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.

POMEGRANATE MOLASSES

1. Combine water and sugar in medium saucepan until sugar is completely moistened. Bring to boil over medium-high heat and cook until sugar begins to turn golden, 2 to 3 minutes, gently swirling saucepan as needed to ensure even cooking. Continue to cook until sugar begins to smoke and is color of peanut butter, about 1 minute. Off heat, let caramel sit until mahogany brown, 45 to 60 seconds. Carefully swirl in 2 tablespoons pomegranate juice until incorporated; mixture will bubble and steam. Slowly whisk in remaining pomegranate juice and lemon juice, scraping up any caramel.

2. Bring mixture to boil over high heat and cook, stirring occasionally, until tight, slow-popping bubbles cover surface and syrup measures 2/3 cup, 30 to 35 minutes. Let cool slightly, then transfer to container and continue to cool to room temperature. If you overreduce the syrup, you can slowly whisk in warm water as needed to measure 2/3 cup. Pomegranate molasses can be used immediately or refrigerated in airtight container for up to 1 month.

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