The Guardian - Feast - - Six Of The Best -

Prep 5 min

Soak 8 hr

Cook 1½ hr

Serves 4

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)

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