Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

Modestly adapted from The Complete Make-Ahead Cookbook from America’s Test Kitchen, this Middle Eastern barley salad incorporates crunchy pistachios, tangy pomegranate molasses, earthy spices, and sweet golden raisins. Salty feta, scallions, and juicy pomegranate seeds adorn the top of the dish, making a gorgeous composed salad with lively flavors and textures. It’s a wonderful dish to keep in the fridge for healthy lunches, and it also makes a festive-looking potluck dish for the holidays.

What you’ll need to make Egyptian Barley Salad

Step-by-Step Instructions

Begin by cooking the barley. In order for the grains to remain distinct, rather than cohesive as in a pilaf, America’s Test Kitchen uses the “pasta method” to boil the barley.

Drain the barley, then spread it on a rimmed baking sheet to cool.

Meanwhile, make the dressing by whisking together the olive oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and salt. (Note that pomegranate molasses is sold at some large grocers, Whole Foods, or Middle Eastern markets. You can also buy it online.)

Toss with the cooled barley, cilantro, raisins, and pistachios.

Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. Drizzle with extra olive oil and serve.

Find original recipe link here.