I really love Persian style salads because herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Rice is often used in Persian dishes, but I decided use pearl barley instead. Pearl barley nutritional value is very high and has a vast positive effect on your health as a whole.
This salad is based on a Bulgur salad from the book “Comptoir Libanais” by Toni Kitous and Dan Lepard
- 150g fresh peas
- 250g pearl barley
- 15g mint
- 15g flat leaf parsley
- 2 spring onions
- 1 pomegranate
- 2 tbsp. olive oil
- 1 tbsp. pomegranate molasses
- 2 tbsp. apple cider vinegar
- Himalayan salt
- Black pepper
- Boil the barley for about 25 mins in salted water until tender, but al dente. Rinse thoroughly and let cool.
- Bring salted water to a boil in a saucepan and drop in the green peas and boil uncovered for 2 to 3 minutes. Begin checking for doneness after 1 minute.
- Immerse the vegetables in ice water to halt the cooking process completely. Keep the peas in the ice water long enough for them to cool completely, then drain them well.
- Make a dressing from the olive oil, molasses and vinagar and season to taste with salt and pepper.
- Cut, open, and remove the seeds from the pomegranate
- Thinly slice the spring onions.
- Finely chop the mint and the parsley.
- Put all the ingredients together in a large bowl, add the dressing and give it a good stir.
- Serve immediately.