Egyptian Barley Salad

From Americas Test Kitchen

Egyptian Barley Salad


  • 1.5 cups pearl barley (do not substitute hulled barley or hull-less barley)
  • ⅓ cup golden raisins
  • ½ cup coarsely chopped cilantro
  • ¼ cup shelled pistachios, toasted and chopped coarse
  • 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
  • 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



Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. 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 let cool completely, about 15 minutes.


Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.


Add barley, raisins, cilantro, and pistachios 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.


  • 280 Calories
  • 41g Carbohydrates
  • 10mg Cholesterol
  • 10g Fat
  • 7g Fiber
  • 7g Protein
  • 2.5g Saturated fat
  • 32mg Sodium

Rating: 5 out of 5.

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