Egyptian-style Pearl Barley Pilaf

Ingredients

In the original Slovenian dish, Hajdina kaša, pearl barley is cooked as a simple porridge. However, in this Egyptian adaptation, the pearl barley is transformed into a flavorful pilaf by incorporating Egyptian spices and ingredients. The addition of cumin, coriander, and cinnamon gives the dish an authentic Egyptian taste, while the use of onions, garlic, bell peppers, raisins, and almonds adds a unique twist to the traditional Slovenian recipe. We alse have the original recipe for Hajdina kaša, so you can check it out.

• 1 cup (180g) pearl barley 1 cup (180g) pearl barley
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (60g) slivered almonds 1/2 cup (60g) slivered almonds
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 52g, 12g
• Protein: 8g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the pearl barley under cold water and drain.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the saucepan and sauté until they become translucent.
4. 4.
   Add the diced bell pepper and continue to sauté for another 2 minutes.
5. 5.
   Stir in the ground cumin, ground coriander, and ground cinnamon, and cook for an additional minute to toast the spices.
6. 6.
   Add the rinsed pearl barley to the saucepan and stir to coat the grains with the spices.
7. 7.
   Pour in 2 cups (470ml) of water and bring to a boil.
8. 8.
   Reduce the heat to low, cover the saucepan, and simmer for 30-40 minutes, or until the pearl barley is tender and has absorbed the liquid.
9. 9.
   In the meantime, toast the slivered almonds in a dry skillet over medium heat until they turn golden brown. Set aside.
10. 10.
    Once the pearl barley is cooked, fluff it with a fork and stir in the raisins and toasted almonds.
11. 11.
    Season with salt to taste.
12. 12.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley thoroughly under cold water to remove any impurities before cooking.
• Raisins — If the raisins are too dry, you can soak them in warm water for a few minutes to plump them up before adding them to the pilaf.
• Almonds — To enhance the flavor of the almonds, toast them in a dry skillet over medium heat until they turn golden brown. This will add a delightful crunch to the pilaf.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the pilaf.
• Customize the pilaf by adding your favorite vegetables, such as carrots or peas, during the cooking process.
• Serve the pilaf with a dollop of Greek yogurt on top for a creamy contrast.
• Leftovers can be enjoyed cold as a refreshing salad or reheated for a quick and satisfying meal.
• Experiment with different nuts, such as pistachios or pine nuts, for a variation in texture and flavor.

Serving advice

Egyptian-style Pearl Barley Pilaf can be served as a main dish accompanied by a fresh salad or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a squeeze of lemon juice for a tangy twist.

Presentation advice

To elevate the presentation of the pilaf, garnish it with a sprinkle of toasted slivered almonds and a few fresh cilantro leaves. Serve it in a decorative bowl or on a platter to showcase the vibrant colors of the dish.