Egyptian Barley Salad

From Americas Test Kitchen

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• 1 1/2 cups pearl barley (not hulled barley or hull-less barley)
• ⅓ cup golden raisins
• ½ cup coarsely chopped cilantro
• ¼ cup pistachios, toasted and chopped
• 3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
• 6 scallions, green parts only, sliced thin
• ½ cup pomegranate seeds
• Freshly cracked pepper, to taste
• DRESSING:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin

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1. Bring 4 quarts water to boil. 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 allow to cool completely, about 15 minutes.
2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.
3. Add barley, raisins, cilantro, and pistachios; toss to combine. Season with salt and pepper to taste.
4. Spread barley salad evenly on serving platter; arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top.
5. Drizzle with extra oil.