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New World Spice and Tea Trader

Egyptian Barley Salad with Pomegranate Vinaigrette Recipe



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

TBS Pomegranate Molasses

1 tsp Fresh Lemon Juice

1 TBS Sugar

½ tsp Ground Cinnamon

½ tsp Ground Cumin

½ Cup Fresh Cilantro, coarsely chopped (parsley may be substituted)

½ Cup Golden Raisins

½ Cup Shelled Pistachios, unsalted 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


  1. 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.
  2. In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
  3. 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.