Egyptian Barley Salad with Pomegranate Vinaigrette

Name: Egyptian Barley Salad with Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
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, (from 1 lemon); 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 (coarsely chopped); 4 oz feta cheese, (cut into ½-in (13-mm) cubes); ½ cup scallions, (green parts only, thinly sliced (you'll need 4 to 6 scallions)); ½ cup pomegranate seeds

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Egyptian Barley Salad with Pomegranate Vinaigrette

Foto: Once Upon a Chef

Ingredients

6 servings

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, (from 1 lemon)
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 (coarsely chopped)
4 oz feta cheese, (cut into ½-in (13-mm) cubes)
½ cup scallions, (green parts only, thinly sliced (you'll need 4 to 6 scallions))
½ cup pomegranate seeds

Steps

Bring 4 qt (4L) 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.

Nutrition Facts (per serving)

Macronutrients

Calories32616% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 175

Per Serving Rp 29/serving

🏠 Save ~Rp 350 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
pearl barley	1.5 cups	-	-
Salt and pepper	-	-	-
extra-virgin olive oil	0.25 cup	-	-
pomegranate molasses	2.5 tablespoons	-	-
fresh lemon juice	1 teaspoon	-	-
sugar	1 tablespoon	-	-
ground cinnamon	0.5 teaspoon	-	-
ground cumin	0.5 teaspoon	Rp 70.000/kg	Rp 175
coarsely chopped fresh cilantro	0.5 cup	-	-
golden raisins	0.5 cup	-	-
unsalted shelled pistachios or walnuts	0.5 cup	-	-
feta cheese	4 oz	-	-
scallions	0.5 cup	-	-
pomegranate seeds	0.5 cup	-	-