Prep 5 min
Soak 8 hr
Cook 1½ hr
200g pearl barley, rinsed 1 tsp ground cinnamon 80g chopped walnuts, toasted
2 tbsp caster sugar 40g pomegranate seeds
Soak the barley in cold water overnight.
Drain and rinse the barley, put it into a large saucepan with the cinnamon and 600ml water, then bring to a boil.
Lower the heat and simmer the barley for an hour to an hour and a half, or until tender, but still with a little bite. If necessary, top with more boiling watery (it evaporates quickly), stirring occasionally to prevent it from sticking to the bottom of the pan. Be careful not to add too much water, because it can become stodgy.
To finish, stir in the walnuts, sugar, and pomegranate and serve warm.
Middle Eastern Vegetarian Cookbook by Salma Hage (Phaidon)